Rishi Tea Hong Yue

According to Rishi Tea this selection was grown on a small farm in Nantou and is a hybrid of wild Burmese tea and wild Taiwanese tea. The dry leaves had a dark and twisted appearance. Their aroma was so strong and earthy, it almost reminded me of coffee. I made this tea in a porcelain gaiwan using 212 degree water and three consecutive 40 second infusions. The liquor was a deep red color. I can see why this tea is called Ruby Black.

I was really surprised by the flavor profile of this tea. It started out very mild but with each sip I started tasting hints of a raisin and cinnamon. I could not believe how fruity and spicy it was. It is rare to find a black tea that works this well for gong fu brewing. I am always amazed at what can be achieved in a good quality unflavored tea and this one is a great example of that. I would definitely recommend this tea. Hong Yue is only available in limited quantities so make sure you grab some before it’s gone!

Nicole has been writing about her love of the leaf since 2008. Her work has been featured on World Tea News, The Daily Tea, Tea Journey, and other publications. She is the winner of the 2018 World Tea Award for Best Tea Blog.