It is often said that summer is the best season for producing black teas. In Taiwan, however, this is not entirely true. Just like spring green, white, or oolong teas, first harvest black teas can offer remarkable aromatic complexity, finesse, and depth. This tea is a clear example of that. More
It is often said that summer is the best season for producing black teas. In Taiwan, however, this is not entirely true. Just like spring green, white, or oolong teas, first harvest black teas can offer remarkable aromatic complexity, finesse, and depth. This tea is a clear example of that.
It comes from the Sun Moon Lake (日月潭) area in Nantou County, specifically from mountain gardens around Yuchi Township, located at the foothills of the Yushan massif. At an elevation of around 700 meters, teas with a clean expression and a distinct terroir character are produced here. The gardens are managed without the use of pesticides and, thanks to their isolated location, are virtually untouched by surrounding agricultural activity. Laboratory tests consistently confirm that teas from this production meet even the strictest EU standards for pesticide residues.
This tea is produced by the Li family farm, with whom we share a long-standing collaboration and a common approach to quality and craftsmanship. What makes this year’s production particularly special is the active involvement of the younger generation—the family’s son, who played a key role as one of the main artisans behind this harvest. The natural passing on of knowledge within a family is rare today, and we deeply value it.
The tea is made from the TTES No. 8 (台茶8號, Taiwan Tea No. 8) cultivar, known for its full body, yet capable of offering a surprisingly refined and balanced profile in spring harvests. In the cup, it reveals a clean, vibrant, and harmonious infusion with notes of juicy fruit, a light citrus freshness, and a hint of buttery caramel sweetness. Compared to summer harvests, it has lower astringency (tannins) and feels smooth, rounded, and very approachable.
TTES No. 8 was developed in 1973 by the Tea Research and Extension Station (TRES) as part of an effort to establish a high-quality Assam-style black tea industry in Taiwan. It originates from a single selected plant of the so-called Jaipuri strain of the Indian varietal Camellia sinensis var. assamica, which was further adapted to local growing conditions.
Over time, this cultivar has become one of the pillars of Taiwanese black tea production, especially in the Sun Moon Lake area, where it finds ideal conditions—stable humidity, sufficient rainfall, and moderate temperatures.
Flavor profile and aroma: TTES No. 8 is characterized by a full, robust, yet rounded taste. Distinct notes of malt, caramel, and stewed fruit are complemented by a gentle fruity acidity. The aroma often opens with a light floral note (sometimes reminiscent of orchid), gradually developing into deeper malty and caramel tones.
Appearance and liquor: The leaves are larger, dark, slightly twisted, and lustrous. The liquor has a bright, deep color ranging between reddish-brown and copper.
Processing and use: It is primarily used for producing full-bodied, structured black teas. Thanks to its natural strength, it is suitable both for drinking pure and for pairing with milk. In some cases, it is also aged, which further rounds and refines its flavor.
Harvest and seasonal character: Spring harvests tend to be more aromatic and refined, while summer harvests produce stronger, more intense, and more “Assam-like” profiles.
Comparison with Other Cultivars
TTES No. 18 (紅玉, Hong Yu / Ruby): significantly more aromatic, with characteristic notes of cinnamon, menthol, and spices. In contrast, TTES No. 8 feels more classic, fuller-bodied, and closer to a “breakfast style.”
TTES No. 21 (紅韻, Hong Yun): a cultivar focused on elegance and aromatic complexity. Compared to TTES No. 8, it is more delicate, more floral and honeyed, often with notes of ripe fruit and a lightly spiced finish. It has a lighter body but appears more refined and sophisticated. While TTES No. 8 resembles a classic full “breakfast style,” TTES No. 21 moves toward a more layered, modern Taiwanese black tea expression.
Indian Assam: shares a similar fullness and malty depth, but thanks to the Taiwanese terroir, TTES No. 8 tends to be more delicate, fruitier, and less heavy.
