Yuchi Spring Assam #8 Black Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Beeswax, Broth, Brown Sugar, Caramel, Cardamom, Coffee, Cookie, Cranberry, Egg, Eucalyptus, Flowers, Forest Floor, Milk, Mineral, Moss, Soy Sauce, Woody
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 oz / 100 ml

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  • “Here is yet another example of a fascinating Taiwanese black tea. Apart from substantial complexity, its main selling point is the very thick and creamy texture. The tea is very aromatic with notes...” Read full tasting note
    92

From TheTea

Assamica tea bushes from India were introduced in Taiwan during the Japanese occupation in 1926.

They have been successfully grown in the area of ​​Sun Moon Lake and Yuchi City. Large areas of primary forests were cleared for tea cultivation – this action opened a new chapter in the history of Taiwanese tea. The stage in which black tea began to gain importance – at that time it was produced mainly for export.

Today, in the Yuchi area, you can find old Assam trees planted almost 100 years ago. They are quite tall, have large, fleshy leaves, and their branches are really thick (please look at the last photo)

The tea on offer comes from an awarded garden and was harvested during early spring.

Fullbodied and multilayered black tea! You will find here notes of malt, honey, herbs and hint of menthol and orange peel.

Origin: 800 m. above sea level, Yuchi Township, Nantou county, Taiwan,

Harvest: March 2021

Cultivar/Tree Variety: Assam / TTES.8

About TheTea View company

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1 Tasting Note

92
793 tasting notes

Here is yet another example of a fascinating Taiwanese black tea. Apart from substantial complexity, its main selling point is the very thick and creamy texture.

The tea is very aromatic with notes of muscovado sugar, cookies, forest floor, and spruce noticeable right away. In the preheated gaiwan, these are complemented by caramel, soy sauce and beef broth; while the wet leaves smell of eucalyptus, milk, egg shells, and moss.

While the tea is flavourful, it is not necessarily my favourite taste profile. It is super smooth, mineral and quite woody. There is a burned meat bitterness and not that much sweetness. Specific flavours include coffee, brown sugar, candle, egg yolk, cranberries, and porter ale.

The tea has a dry finish with no astringency and an interesting residual mouthfeel. The aftertaste is a bit more sweet and flowery, with a hint of cardamom to it.

Flavors: Beeswax, Broth, Brown Sugar, Caramel, Cardamom, Coffee, Cookie, Cranberry, Egg, Eucalyptus, Flowers, Forest Floor, Milk, Mineral, Moss, Soy Sauce, Woody

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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