Hong Yun - Red Rhyme - Black Tea

A rare and hard-to-find tea from the Sun Moon Lake area, Taiwan’s centre of black tea production. The cultivar used in the making of this tea was developed by the TRES in 2008 and is officially numbered as Tai Cha #21. The fact that it is such a recent addition is also one of the main reasons why it's so difficult to source, as not many farmers have adopted it thus far and supply is limited. Hong Yun is a cross between a Keemun, also spelled as Qimen, from the Huangshan Mountains, Anhui, China and an assamica variety from Kyang, Assam, India. There are some competing, unverified claims that the assamica part of the hybrid is actually from either a village in Nepal or Myanmar that go by the same name. This tea is renowned for having strong notes of citrus fruits and is therefore sometimes likened to an Earl Grey. However, our Hong Yun is of course entirely natural, without any additives. Also, this tea boasts an exceptionally long finish, which gives true to the Yun part in its name and can be directly translated as Rhyme, but more broadly in the tea-sense is meant as Aftertaste. Sourced from the same small-batch farming family as our Hong Yu Red Jade #18. Red Rhyme is a luxurious Taiwanese creation that can proudly stand up to any other black tea. Also known as Red Charm, Red Rhythm or Rhythm 21.

Overview

Origin
● Harvest: 3rd week July 2021
● Location: Yuchi, Nantou County, Taiwan
● Altitude: 600-800m
● Cultivar: Hong Yun

Processing
● Method: hand-picked
● Pluck: bud plus 1-3 leaves
● Oxidation: 90-100%
● Roast: none

Tasting notes

Appearance
● Dry leaf: twisted and wiry large whole leaves, matte onyx black colour
● Wet leaf: unfurls partially, lightly crushed
● Liquor: maroon colour, deep red-brown hue

Aroma
● Dry leaf: grapefruit, chocolate, cashew, yam
● Wet leaf: blackberry, blueberry, cardamom
● Empty cup: ginger, allspice

Flavour
● Taste: rosehip, tangerine, black pepper
● Aftertaste: sage, rosemary, citrus rind
● Mouthfeel: full-bodied, drying, low astringency

Brewing tips

The following tips are for your guidance.
Please feel free to adjust to taste.

Gongfu style
● 4-5g per 100ml at 95-100°C (205-212°F)
● 15-20 secs for 1st steep
● add 5-10 secs for each re-steep
● 6-8 steeps total

Western style
● 1-1.2g per 100ml at 100°C (212°F)
● 2 mins for 1st steep
● add 30-60 secs for each re-steep
● 2-3 steeps total