Introduction:Exploring the roots of Taiwan #18 Red Jade, this article delves into the unique flavor profile of black tea made from its paternal cultivar—Taiwan wild mountain tea. Through a detailed four-infusion gongfu brewing session, it takes you on a sensory journey to experience the deep brown-to-black leaves as they unfurl into notes of earth, malt, and subtle smokiness, followed by a fruity sweetness in the finish. Not only does it provide professional-level extraction parameters, but it also offers pairing suggestions with banana bread and dark chocolate to help you fully appreciate the characteristics of this native Taiwanese black tea.

Taiwan wild mountain tea, the paternal parent of Taiwan #18 Red Jade, has gradually garnered attention in the tea world in recent years. The black tea sample introduced here comes from the Sun Moon Lake area in Nantou. The dry leaves display a uniform, deep brown-to-black hue, with thin leaf bodies and a stiff texture—visually conveying their rich, wild mountain essence.

Upon opening the tin, the dry leaves immediately emit pronounced notes of earth, sweetness, and a hint of charcoal roast, blended with the gentle aroma of malt, giving an early glimpse into the flavor profile. A light sniff also reveals subtle fruity notes reminiscent of muscat grapes and lychee, along with faint yeast and toasted bread undertones.

This evaluation employs the gongfu tea brewing method. The recommended tea-to-water ratio is 5 grams of tea per 100 ml of water, with water temperature controlled at 95°C (approximately 205°F). The first infusion is recommended to steep for 30 seconds, with each subsequent infusion increased by 15 seconds to fully showcase the evolving flavors at each stage.

The first infusion yields a bright copper-red liquor. Despite the short steeping time, the tea already presents prominent notes of earth and malt as dominant tones, with a strong tannic texture. Upon the first sip, the astringency is distinctly felt on the tongue, while the finish carries a hint of woody smokiness.

In the second infusion, the steeping time is extended to 40 seconds, and the liquor deepens to a darker copper hue, with a more layered flavor profile. In addition to the foundational notes of smoky charcoal and damp earth, a sweet fruity finish begins to emerge. The contrast between sweetness and slight astringency creates an intriguing mouthfeel, while a touch of dryness lingers on the palate.

The third infusion continues with a 60-second steep, and the liquor turns dark brown. The smoky and forest-floor aromas become even more pronounced. This brew leans toward notes of charcoal, roasted wood, and dark woody tones, accompanied by a hint of cherry-like acidity and noticeable astringency. The overall expression is richer and more nuanced.

The fourth infusion extends to 1 minute and 15 seconds. The liquor maintains a stable brown color, and the flavors begin transitioning into a more mature phase. The sweetness returns slightly, harmonizing with the roasted earth, charcoal, and deep earthy aromas. A mild dry sensation can be felt at the throat, and the overall profile becomes smoother with a long, lingering finish.

After brewing, the leaves fully unfurl, revealing a brown-black color with visible roasting marks. A light sniff still carries a profound scent of burnt earth. It is recommended to pair this tea with banana bread—the toasty nuttiness of the bread complements the roasted tones of the tea. Alternatively, pairing with dark chocolate is also excellent, as it highlights the subtle sweetness and dark fruit notes in the liquor.

Compared to the Myanmar Assam variety within the same series, this black tea made from Taiwan wild mountain tea has slightly less sweetness but a more pronounced tannin presence, with flavors leaning more towards the primal essence of earth and forest. If you prefer black teas with sweet malt tones, you might also want to try the Myanmar Assam version to experience the contrast between the two distinct styles.

In summary, Taiwan wild mountain tea, as the paternal cultivar of Red Jade, showcases the unique potential of Taiwan’s native tea trees. Its liquor boasts a rich and multi-layered flavor profile—from earth and malt to smoky woody notes, and finally to the fruity sweetness in the finish—each sip tells the story of Taiwan’s wild mountain landscapes. For black tea enthusiasts, this is a classic worth savoring and exploring in depth.

The above content is compiled by CoffeeHunters, a coffee news website.