Introduction:Explore the century-long journey of Taiwanese black tea—from the introduction of Assam varieties during the Japanese colonial period, through its post-war decline, to the recent revival of tea cultivars. This article delves into the unique flavor profiles of Taiwan Tea No. 18 (Red Jade) and Taiwan Tea No. 21, examines how altitude and climate influence tea performance, and offers expert tasting advice to help you find the Taiwanese black tea that best suits your palate.
The development of Taiwanese black tea closely follows the tides of history and industrial transformation. From the introduction of Assam tea varieties during the Japanese colonial era, to the post-war export slump, and then to the rise of new cultivars in the new millennium—this hundred-year journey bears witness to the rise, fall, and rebirth of Taiwan’s tea industry.
In 1923, the Japanese colonial government, aiming to expand export markets, introduced Assam tea varieties and conducted trial plantings in four regions including Sun Moon Lake. Thanks to the microclimate of elevations between 600 to 800 meters with high humidity and frequent fog, the Sun Moon Lake area successfully cultivated high-quality black tea, becoming the most representative production region. In 1936, the Taiwan Tea Research and Extension Station (TRES) was officially established, further promoting the advancement of black tea cultivation techniques and quality. At that time, black tea production once accounted for more than half of Taiwan’s total tea output.
However, after Taiwan withdrew from the United Nations in 1971, international market demand plummeted, coupled with rising production costs. Many tea farmers shifted to producing oolong tea, which was more popular in the local market, leading to the gradual decline of the black tea industry. As a result, many black tea-producing regions were abandoned, and the once-thriving black tea export trade fell into obscurity.
It wasn’t until 1999 and 2008 that TRES successively developed Taiwan Tea No. 18 (commonly known as Red Jade Black Tea) and Taiwan Tea No. 21, breathing new life into the Taiwanese black tea market. These two cultivars not only continued the legacy of Taiwanese black tea but also gradually gained international recognition for their distinctive flavor characteristics.
Taiwan Tea No. 18 is a hybrid of Burmese large-leaf tea and Taiwan mountain tea, renowned for its pronounced peppermint and cinnamon-like spice aromas. The liquor presents a bright, vivid red hue, with a full-bodied and layered mouthfeel. It suits tea enthusiasts who enjoy strong flavors, and is recommended to be enjoyed straight to fully appreciate its unique aroma. Taiwan Tea No. 21, also known as Red Rhyme, is a cross between Taiwan mountain tea and Ceylon black tea varieties. It emits gentle citrus notes and delicate floral scents, with a relatively mild tea character, smooth and sweet taste, making it ideal for those who prefer softer flavors. It also performs well when cold-brewed.
When tasting these two black teas, it is recommended to use water at 90–95°C, with a tea-to-water ratio of approximately 1:50. The first infusion should steep for about 30 seconds, with each subsequent infusion extended by 10–20 seconds according to personal taste preference. Tea experts suggest that Taiwan Tea No. 18 is best enjoyed on its own to fully experience its spicy notes, while Taiwan Tea No. 21 pairs well with light snacks or as an afternoon tea, as its gentle flavor complements a variety of pastries beautifully.
Today, although black tea accounts for a small proportion of Taiwan’s overall tea production, Sun Moon Lake remains a major production hub, home to many tea farmers and small-scale producers who uphold traditional craftsmanship. Through meticulous management and innovative techniques, they continue to enhance black tea quality, ensuring the continuation of this century-old black tea story and offering global tea drinkers a more diverse and higher-quality selection of Taiwanese black tea.
The above content is compiled by CoffeeHunters, a coffee news website.
