Introduction:This article provides an in-depth exploration of the historical background and unique flavor profile of Taiwan Tea No. 15 (also known as Sun Moon Lake Black Tea), and documents the actual tasting experience of this tea alongside Taiwan Tea No. 18 (Red Jade), Myanmar large-leaf parent variety, and Taiwan mountain tea grown within the same plantation. Using the gongfu brewing method, it traces the evolution of aroma from dry leaves through each successive steeping up to the fifth, covering the multi-layered progression from earthy, malty, and spicy notes to fruity sweetness. Practical brewing parameters and pairing suggestions are also provided to help tea enthusiasts grasp the essence of this classic Taiwanese black tea.
Taiwan Tea No. 15, commonly referred to as Sun Moon Lake Black Tea, is one of the most representative black tea varieties in the history of Taiwanese tea development. Its origin lies in the crossbreeding of the Myanmar large-leaf Assam variety with local Taiwanese tea plants, combining the traits of both to create a distinctive flavor profile that balances richness with delicacy. This tasting not only highlights the aromatic and taste transitions of Taiwan Tea No. 15 itself but also offers a rare side-by-side comparison within the same garden, where it is brewed alongside Taiwan Tea No. 18 (Red Jade), the Myanmar parent variety, and Taiwan mountain tea, providing tea lovers with a multidimensional comparative perspective.
For this tasting, I opted for the gongfu brewing method to better align with traditional black tea appreciation practices and to carefully observe the nuanced changes between each infusion. It is recommended to use a ratio of 5 grams of tea leaves per 100 ml of water, with water temperature maintained at 95°C (approximately 205°F). The first infusion should steep for 30 seconds, the second for 45 seconds, the third for 60 seconds, and each subsequent infusion increasing by 15 seconds. In practice, you may adjust the steeping time slightly according to personal taste preference, but be mindful that over-steeping can lead to excessive tannin release and increased astringency.
Observing itsdry leaf appearance,the leaves are mostly slender and tightly curled, with a dark charcoal-brown hue interspersed with a few light golden-yellow leaves. The dry leaf aroma already exhibits rich layers, with earthy and charcoal notes accompanied by the sweetness of dried dates and cherries—offering an immediate sense of classic black tea character. After preheating the gaiwan and adding the leaves, the warmed leaf bed releases a mellow aroma of berries and stone fruits, along with subtle hints of freshly baked bread, yeast, and lightly roasted nuts.
First infusion (30-second steep): The liquor presents a clear copper-red color. The first sip reveals a faint earthy and light peaty note, quickly followed by a soft and lingering malt sweetness, reminiscent of the foundational flavor profile of a classic English breakfast tea. Overall, the performance is steady and smooth.
Second infusion (45-second steep): The tea liquor deepens to a dark copper-brown. The aroma displays distinct notes of roasting and steamed vegetables. Upon tasting, the roastiness becomes more pronounced, accompanied by a blend of underbrush earthiness, malt, and dried fruit flavors. The finish carries a slight dryness, while the lingering spice notes persist strongly.
Third infusion (60-second steep): The color remains similar to the previous infusion. The aroma shifts toward a blend of earth and spices. The taste reveals hints of baked aromas, musk, damp earth, tree bark, and mushrooms, alongside subtle sweet notes of vanilla and strawberry. After swallowing, there’s a mild dry sensation at the back of the throat, indicating that tannin release is reaching its peak.
Fourth infusion (1 minute 15 seconds): The liquor shows a full-bodied brown color. The aroma takes on smoky and woody characteristics. The flavor combines earth, woodiness, and sweetness more prominently. As it cools, the sweetness becomes slightly more pronounced, though some astringency still lingers. Overall balance remains intact.
Fifth infusion (1 minute 30 seconds): The flavor becomes more delicate, primarily showcasing damp earth, fruity notes, and a hint of bitterness. The aftertaste is refreshing, suggesting that the inner essence of the tea is nearing the end of its release, yet still maintaining a certain continuity of flavor.
Observing the leaf bottom, the leaves unfurl rapidly across infusions, displaying colors ranging from khaki to deep brown. The moist leaves emit a complex aroma of forest, earth, dampness, and stone fruits, reflecting solid raw material quality and skilled processing.
Overall, this Taiwan Tea No. 15 embodies the classic charm expected of a fine black tea, with a comforting earthy sweetness that evokes the sturdy style of Indian Assam teas. When paired with cherries, the fruit-forward characteristics of the tea become even more prominent, while the acidity of the cherries effectively balances the tea’s astringency—tea drinkers are encouraged to try this combination themselves. Additionally, this tasting also included a comparison with Taiwan mountain tea and Taiwan Tea No. 18 (Red Jade); further insights into their differences and characteristics will be shared in the future, so stay tuned.
The above content is compiled by CoffeeHunters, a coffee news website.
