Red Jade by Li Qifeng — Taiwanese black tea No. 18, Burmese Assam x Taiwanese oolong, Nantou
$25.00
$25.00

Red Jade

· 25g
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Red Jade by Li Qifeng — Taiwanese black tea No. 18, Burmese Assam x Taiwanese oolong, Nantou
  • Red Jade by Li Qifeng — Taiwanese black tea No. 18, Burmese Assam x Taiwanese oolong, Nantou
  • Red Jade dry leaves — dark autumnal black tea with minty aroma, Li Qifeng, Nantou, Taiwan
  • Brewing Red Jade — Li Qifeng's Taiwanese black tea No. 18, Nantou, Taiwan
  • Red Jade liquor — full-bodied black tea with apricot and saffron notes, Nantou, Taiwan
  • Red Jade wet leaves after brewing — Taiwanese Red Jade black tea, Nantou, Taiwan
  • Red Jade
  • Red Jade
  • Red Jade by Li Qifeng — Taiwanese black tea No. 18, Burmese Assam x Taiwanese oolong, Nantou
  • Red Jade dry leaves — dark autumnal black tea with minty aroma, Li Qifeng, Nantou, Taiwan
  • Brewing Red Jade — Li Qifeng's Taiwanese black tea No. 18, Nantou, Taiwan
  • Red Jade liquor — full-bodied black tea with apricot and saffron notes, Nantou, Taiwan
  • Red Jade wet leaves after brewing — Taiwanese Red Jade black tea, Nantou, Taiwan
  • Red Jade
  • Red Jade
Red Jade

Red Jade

$25.00
$25.00
Size

Red Jade is a very unique black tea, sometimes elusively referred to as "No. Eighteen." The varietal is a crossbreed of Burmese Assam and Taiwanese oolong, developed over 50 years of research and selection.

This exquisite example of Red Jade is crafted by tea master Li Qifeng, a native of Nantou, Taiwan, who has over two decades of experience crafting Taiwanese oolong. Li's grandfather, Li Shilin, was hailed as one of Taiwan's pioneering tea farmers in the 1960's and his family has been crafting Taiwanese teas for over a century.

We feel Li's inherited understanding of tea in this balanced, full bodied Red Jade. The dark, autumnal looking tea leaves smell beautiful, giving off a fresh, minty aroma followed by the sweetness of medjool dates. This tea's warm tannins suspend fruity, apricot flavors across the palate, finishing with a saffron note that draw us deep into its interesting, composite flavour.
$25.00
$25.00

Preparation Guide

Recommended Brewing Vessels
Gaiwan Pitcher Tea Cup

We Recommend

Always use boiling water. Black tea leaves need the heat to fully open — it's what brings out their body, flavour, and depth.

Preparation

Water
120ml
Leaves
4 grams
Temperature
100°C

Infusion

First infusion: 5–15 seconds, until the leaves are submerged, wet.

Subsequent infusions: 5–10 seconds. Pour the water in, and pour the tea out as soon as the gaiwan is full.

From the 5th infusion: add 10–15 seconds each time.

Infusions: 6+