Qi Yun Bai Cha 祁韻白茶 is the highest quality white tea, hand-harvested and manufactured from the first spring leaves. It is based on the brand new cultivar Qi Yun 祁韻 (T-23), which was only officially introduced for the first time in 2018. Qi Yun Hong Cha is cultivated according to ecological standards around Mingjian Township in Nantou County. More
Qi Yun Bai Cha 祁韻白茶 is the highest quality white tea, hand-harvested and manufactured from the first spring leaves. It is based on the brand new cultivar Qi Yun 祁韻 (T-23), which was only officially introduced for the first time in 2018. Qi Yun Hong Cha is cultivated according to ecological standards around Mingjian Township in Nantou County.
The Qi Yun cultivar originates from seeds of Qimen (Keemun) plants brought to Taiwan from Anhui Province by Professor Ryo Yamamoto in 1938 and planted at the research station in Yuchi. The most outstanding plants from the section were selected in 2001 and comparative testing with the cultivar Qing Xin was carried out in 2015-2017. The cultivar was officially named and introduced as Qi Yun TRES #23 in September 2018.
The Qi Yun T-23 cultivar was developed primarily for black (red) teas. The very small amount can be witnessed as a white tea which is very rare. The leaves were briefly sun-withered followed by inside withering until the desired water loss was attained, and dried. The leaves received minimal transformation with a very light oxidation. This is as close to drinking tea made from fresh plucked leaves. The leaves are surprisingly generous and the resulting fresh liqueur is also very nice as a room temperature beverage.
