Jin Ya Jin Xuan Hong Cha 2023

Jin Ya - “golden tip” - one of the best red teas from the Jin Xuan cultivar that we have tasted.

Jin Ya is a rare gem among Taiwanese red teas. Its name suggests high quality (“Jin Ya” often means “golden tip”), and the “Jin Xuan” variety is known for its rich aroma. Jin Xuan Hong Cha will delight your taste buds with a gentle sweetness reminiscent of honey and ripe berries. This sweetness is complemented by a subtle spicy undertone with a very delicious finish. The infusion has a rich amber colour that shimmers mysteriously in the light, symbolising the deep essence of this tea. Jin Ya Hong Cha is the perfect choice for red-tea lovers looking for something exceptional.

Region: Meishan, Chiayi (Taiwan)
Harvest: 2023
Cultivar: Jin Xuan

8,40 €for 25 g

Packaging

In stock

„Jin Ya “golden tip” - a rare Taiwanese red tea from Jin Xuan, honeyed with ripe berries and a subtle spice.“- Tasting note

Preparation

How to prepare red tea

	Temperature	Dose	Time	Infusions
Gong Fu Cha Small teapot	90 °C	5 g / 100 ml	45 s	×10
Teapot Per 1 litre	90 °C	5 g / 1 L	3-4 min	×1

We adjust the steeping time to taste and the colour of the infusion.

Where it's from

Locality - A Li Shan

A Li Shan (阿里山) is a mountain range in central Taiwan, in Chiayi County. It is a vast mountain belt with several peaks, the highest of which, Datashan (大塔山), reaches 2,663 m, today registered as the Alishan National Scenic Area.

Tea growing here is young compared with other Taiwanese regions - the plantations arose from the late 1970s, when the Taiwanese government supported the relocation of farmers from the lowlands to the high mountains. Before that, cypress forests dominated the region. The native inhabitants of Alishan are the aboriginal Zou people (鄒), who, as one of Taiwan's indigenous peoples, have preserved their own language and culture.

The main tea belt today lies at an altitude of 1,000 - 1,500 m above sea level, mainly around the villages of Alishan Township, Meishan, Zhuqi and Fanlu. Alishan has a cooler, very humid climate with dense morning mist - it filters direct sunlight, slows photosynthesis and concentrates the aromatic oils and sugars in the leaves. The day-night temperature swings and mildly acidic soil make Alishan an ideal environment for fine-leaf oolongs.

The dominant variety is Qing Xin (青心) - a classic of Taiwanese high-mountain teas - complemented by Jin Xuan (金萱, TTES no. 12) and occasionally Cui Yu (翠玉, TTES no. 13). Harvesting takes place 2 to 4 times a year, with the spring (春茶) and winter (冬茶) harvests the most prized - slow growth in the cold gives the leaf a denser body and a sweeter finish. Alishan High Mountain Oolong is typically lightly oxidised (15 - 25 %), the liquor bright gold, the aroma floral-creamy with a long-lasting honey-sweet finish.

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