Black teas from Taiwan are traditionally 100% fermented and this is how they get their aromatic taste.
We obtain our black tea varieties exclusively from Taiwan from well-known tea farmers. In the local language, these teas are also called Hong Cha - red tea (紅玉 紅茶).
Various cultivars are used in the production, such as Assam or the famous Hong Yu cultivar from Sun Moon Lake, which is used for Ruby # 18. The manufacturing process results in loosely twisted tea leaves.
Some Hong Cha teas are processed similarly to Oolong teas. These are also often referred to as red oolong. For this, tea farmers often use the high-quality Qing Xin cultivar. The tea leaves are rolled into the familiar buds. As a result, it is not uncommon to achieve lush aromas that are reminiscent of dried tropical fruits, the finish is very silky without any astringent.