Introduction:Taiwan Red Jade No. 18 is one of the most representative black tea varieties from the Sun Moon Lake tea region in Nantou, Taiwan. It is widely praised for its distinctive mint aroma, subtle spicy notes, and red fruit character. This article will delve into the brewing parameters of Red Jade No. 18, analyze the flavor evolution across each infusion, and include practical tasting notes to help you master the optimal extraction method and key evaluation points, allowing you to further appreciate the depth and complexity of this uniquely Taiwanese black tea.
Taiwan Red Jade No. 18 originates from the Sun Moon Lake tea region in Yuchi Township, Nantou, Taiwan. It is a tea cultivar hybridized by Taiwanese tea research institutions using Burmese Assam as the mother plant and Taiwan Mountain Tea as the father plant. This tea is renowned for its unique aroma of mint, spices, and red fruits, and is often regarded as one of Taiwan’s most iconic black teas. In this tasting session, we conducted detailed Gongfu-style brewing tests on Red Jade No. 18, documenting its complete transformation from dry leaf appearance to liquor flavor, and sharing our actual experience pairing it with desserts.
The recommended brewing parameters for this session are 5 grams of tea leaves per 100 ml of water, with a water temperature controlled at 95°C (approximately 205°F). The steeping time is 30 seconds for the first infusion, extended to 45 seconds for the second, 60 seconds for the third, and increased by 15 seconds for each subsequent brew. Although these figures slightly differ from some commercial recommendations, practical testing has shown that they effectively balance the strength and layering of the tea liquor, making them particularly suitable for tea enthusiasts who wish to fully experience the aroma and aftertaste of Red Jade No. 18.
The dry leaves of Red Jade No. 18 appear deep black in color, with slender and tightly rolled strips, resembling Taiwan Mountain Tea but slightly thinner and smaller. The dry leaves emit a strong aroma of roasted toast, charcoal, and herbs, accompanied by fruity notes of cherry and grape. When the dry leaves are placed in a preheated gaiwan and gently shaken, a distinct sweet fruit aroma emerges, mingled with roasted nuts and a hint of earthy scent, suggesting a richly layered flavor profile in the tea liquor.
The first infusion, after 30 seconds, quickly presents an amber-red liquor. The aroma carries pronounced roasted and charcoal notes. Upon tasting, the initial flavors include charcoal, damp earth, and minerals, with a slightly dry mouthfeel and astringency in the throat. It is suggested to take this infusion as an introductory adaptation. The second infusion, extended to 45 seconds, shows a similar liquor color but with a more stable aroma. The taste reveals a complex blend of cherry, licorice, and baked goods, along with a mild astringency at the front of the mouth, while the dryness in the throat remains noticeable.
The third infusion maintains a 60-second steeping time, and the liquor turns into a deeper copper-brown hue, with the red tones diminishing. At this stage, the charcoal and spice aromas remain dominant, but the tannins become more pronounced, creating an interesting contrast with the fruit and earthy notes. The overall taste is richer and more astringent. By the fourth infusion, steeped for 1 minute and 15 seconds, the roasted aroma persists, but the overall flavor becomes smoother. The lingering notes of charcoal and minerals become more prominent, showcasing the depth and aftertaste of Red Jade No. 18.
The leaves reveal a reddish-chocolate color, accompanied by a sweet, earthy, metallic aroma. The leaf appearance resembles Taiwan Mountain Tea, with a milk chocolate-like hue. Overall, the tea liquor of Red Jade No. 18 has a tight structure and clear layering. Despite a relatively strong astringency, the flavors are persistent and varied, making it an essential choice for exploring uniquely Taiwanese black teas.
During the tasting process, we paired Red Jade No. 18 with a Black Forest chocolate cake. The result showed that the cherry and chocolate flavors complemented each other beautifully, and the cream layers in the cake effectively mitigated the dryness of the tea, enhancing the overall harmony and enjoyment of the pairing. If you’re a fan of black tea and desserts, do try this combination to experience the dual layers of tea and sweet aromas.
Red Jade No. 18 shares certain similarities with Burmese Assam and Taiwan Mountain Tea in terms of appearance and flavor, especially resembling Taiwan Mountain Tea more closely in leaf shape—thin and slightly hard. All three varieties exhibit a notable astringent quality. However, Red Jade No. 18 stands out with its more unique aroma, blending traits from both parent plants and showcasing the achievements of local Taiwanese tea breeding. It is highly recommended for tea enthusiasts who wish to deeply explore the evolution of black tea aromas.
The above content is compiled by CoffeeHunters, a coffee news website.
