Slightly different from the other varietals of Taiwanese black, Hong Yun, cultivar 21 is tea with very interesting character. Hong Yun is an elegant tea, sophisticated rich liquor that is creamy with citrusy notes and a gentle floral finish, unfortunately there is not many true Hong Yun out there. The Kyang cultivar from India and the Keemun / Kimen from China are parents to Hong Yun. Even before Hong Yun was introduced to the market, tea master who made these has already been at the research center for decades getting to know this cultivar. Hong Yun is a challenging tea to process but also in planting, processing and even brewing. The harvesting time for Hong Yun is short and it is also a cultivar that is more susceptible to insect’s bite. The most challenging part in processing it is without certain skills and experience, it is almost impossible to bring out the elegance of this tea. Most tea masters will be able to bring out the uniqueness of this cultivar but there will be no depth in it. Hong Yun can be very astringent if not brewed correctly so the time in brewing has to also come with some practice. Of course its very rewarding and delicious tea, sadly since there is not much of true Hong Yun on the market, even many locals won’t have a chance to try true authentic one.
The roasted Hong Yun is a bit gentler and smoother and thus will be more forgiving when it comes to brewing, but otherwise its the same tea.
Season - Summer / 21st of June
Picking - Bud and two leaves
Processing - Half handmade
Elevation - Around 600 m