Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Formosa Red #18, Mi Xiang

$25.00

Formosa Red #18, Mi Xiang

  • 漢字 紅玉紅茶, 十八號

    origin Nantou County, Taiwan

    craft twisted

    flavor notes chestnuts, honey

    漢字 紅玉紅茶, 十八號

    origin Nantou County, Taiwan

    craft twisted

    flavor notes chestnuts, honey

    Black tea crafting in Taiwan was initiated by the Japanese in 1903. In 1926, the first Assam cultivar was introduced and planted around the hills of Sun Moon Lake in Nantou County. This lake’s climate, environment, and terroir was deemed the most similar to the Assam tea gardens of India. Today, Sun Moon Lake produces the bulk of Taiwan’s black tea between three distinct cultivars: a pure-stock Assam, a native indigenous cultivar, and a hybrid cultivar named #18.

    Our #18 crosses pure-stock Assam with the native indigenous cultivar. Called "Hong Yu" or "Red Jade" by the local Taiwanese, #18 is the result of nearly 50 years of research by the Taiwanese Tea Research and Extension Station. This particular harvest was also aphid-bitten, triggering a natural enzymatic reaction in the plant that creates a flavor we call 'Mi Xiang' or honey fragrance.

    This tea is organically grown and produced in Yuchih, the village that borders Sun Moon Lake. The leaves were picked mid-May, in the early morning. They were then wilted naturally, rolled, bruised and left to oxidize on covered bamboo trays until the next day when they were roasted, baked and dried.

    The result is a one of the most wonderful teas we have tasted.Thanks to the natural sweetness of this bug-bitten crop, it tastes like black tea with cream and sugar already added, or a natural version of thai tea. However, this tea is also smooth and complex, with hints of roasted chestnuts, honey and roses, and a rich character.

  • Brewing Guide

    #18 is nicely balanced between the richness of its Assam lineage and the sweeter florals of a Formosa tea. As such, it has the range to be brewed light and floral, or dark and rich. We suggest a middle of the road approach.

    For a gaiwan or small tea pot, use 3.5 grams of tea leaves, brewed at 205 degrees. Give the tea an initial 1 second rinse, then proceed to steep for 1 minute 45 seconds. Steep the second infusion for 1 minute 30 seconds. For subsequent brews, increase steep time in 30 second increments.

    #18 will also brew nicely in a tea bowl.

    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min 45 sec
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min 30 sec
    shop infusers
    Infuser Cup
    leaves 3.5 grams
    temp 205 ° F
    time 2 min
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 205 ° F
    shop gaiwans
    Gaiwan/Teapot (6 oz.)
    leaves 3.5 grams
    temp 205 ° F
    time 1 min 45 sec
    shop teapots
    Teapot (12 oz.)
    leaves 5 grams
    temp 205 ° F
    time 2 min 30 sec
    shop infusers
    Infuser Cup
    leaves 3.5 grams
    temp 205 ° F
    time 2 min
    shop tea bowls
    Tea Bowl
    leaves 2.5 grams
    temp 205 ° F