Li Shan Hongyun Roast Black Tea #21 (梨山紅韻紅茶) / Red Rhythm Tea

Li Shan Hongyun (Red Rhythm) roast black tea #21 is a rare black tea, which comes from the Li Shan area, which is the highest mountains in Taiwan. Li Mountain has altitude more than 2000 meter above sea level. Li Shan tea trees are grown in this cold and humid environment, making the tea leaf soft and with amazing fruit fragrance and taste.

Hongyun (Red Rhythm) black tea is a new tea variety (# 21), which was recently developed by TRES (The Taiwan Research and Extension Station). It is still very rare and available in limited quantities. This is a cross between wild Assamica strain and Keemun (Qimen).

Hongyun is a luxurious Taiwanese creation that can proudly stand up to any other black tea from the highest altitude in Taiwan.

Leaves: brown, wide, stretched and slightly twisted.

Taste

This black tea has citrus fruity taste with notes of ginger. Some people says that tea tastes like ginger candy and can warm up in the winter. Aroma is light orange fruit. Fantastic long aftertaste. Dark amber liquor.

Brewing

Li Shan Hongyun (Red Rhythm) roast black tea #21 is brewed like you usually brew your favorite black tea.

Use any kind of tea pot, which you like.

Warm up the tea pot with the boiling water, put about 3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for 3-5 minutes before serving.

Steep more for more concentrate and deep taste of the tea.

Temperature of boiling water must be about 100°C

Additional information

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can vary brewing time from 35s to 5 minutes.

You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and the brewing time.