Jin Xuan Hong Cha (2025) HCF '26 Black Tea of the Year

General

Tea came to Taiwan in the 18th century from China. Geographically, Taiwan is located closest to the wulong tea production areas of mainland China, and so the first varieties introduced to the island were varieties used in the production of wulong tea. By the 19th century, tea had developed into one of Taiwan's most important exports. Tea production is practiced in every part of Taiwan.

The most important tea style could be considered the so-called high mountain oolong tea varieties (Gao Shan Cha / High Mountain Oolong). These are normally rolled into a ball, with a fairly low degree of oxidation and roasting. In these cases, the names of the tea types mention the mountain region of origin (e.g. Ali Shan, Li Shan, Da Yu Ling, Shan Lin Xi, etc.)and the tea bush variety used (Jin Xuan, Qingxin etc.). Dong Ding Mountain wulong tea is often slightly darker roasted, and is sometimes classified as its own style alongside high mountain wulongs.

Baozhong is a wulong-style very lightly oxidized tea, which in Taiwan's classification has its own style alongside Wulong tea. This is more vegetal in tone than high mountain wulong teas.

Taiwanese black teas are very similar to Chinese teas. The teas are whole-leaf and the most significant variety used is the variety TTES #18, or Hong Yu or Red Jade that is developed in Taiwan. The most significant production area is Sun Moon Lake, or Ri Yue Tang, located in Nantou County.

Dong Fang Mei Ren, or Oriental Beauty, is a tea with tip buds and small leaves, which could be described as a cross between wulong and black tea. Insects are allowed to eat the tea leaves, which gives the tea its own unique aroma and taste.

Green teas are also produced on the island, but these are largely imitations of Chinese tea styles, so their reputation has been reduced.

This tea

Popular spherical oolongs with a faint milky aroma are produced from the Jin Xuan or Golden Lily variety. It can also be used to produce delicious black teas, such as this one. The leaf is long. It was harvested in the spring of 2025.

Taste

The aroma of the dry tea is overwhelmingly fruity and slightly woody. The aroma in the cup is herbally fresh, woody and fruity. The taste is cool, elegantly woody and ripely fruity.

Infusion

Like other wulong teas, this tea can be brewed in an clay teapot, but if you particularly like delicate floral aromas, a glass or porcelain container works better. Boiling water is used for brewing. If you are using a teapot with a capacity of more than 500ml, you can use 3-4g of leaves, or about a tablespoon. The leaves are brewed for 2-3 minutes. If you are using a small (50-300ml) teapot that can be used for gongfu brewing, the amount of leaves is about 3-4g per 100ml. The brewing time is 20-30 seconds. The first brewing can be done longer, as dry leaves do not initially infuse the flavors effectively.