White tea from Taiwan · T-23 Cultivar

Indigenous Qi-Yun is an exceptional white tea from Taiwan's renowned Nantou County tea region. Its appearance alone reveals its special character: instead of the typical silvery-green leaves, the dry leaves display warm brown tones – a visible sign of its particularly slow and careful withering process.

The T-23 Cultivar – Keemun meets Taiwan

This tea is made from the rarely used T-23 cultivar , whose genetic roots originally trace back to the famous Keemun (Qimen) region of China . Keemun is known worldwide for its elegant, subtly nuanced teas – a heritage that is also reflected in the character of this tea.

In Taiwan, this variety was further developed and adapted to local conditions. Typical characteristics of the T-23 cultivar are:

• Very thin, delicate leaves
• A fine, elegant leaf structure
• A gentle, balanced aroma

In contrast, the well-known Ruby 18 (T-18) cultivar is prized for its more robust leaves and pronounced spicy, menthol notes. T-23, on the other hand, embodies a more subtle, refined style – less powerful, but remarkably nuanced.

A white tea that is consciously produced in a slow and deliberate manner.

The production of white tea appears simple at first glance, but requires the utmost precision, patience and a fine sense of climate and timing.

After harvesting, the leaves were carefully spread out in wilting trays. The process was deliberately slow, with a controlled supply of cool air.

• The leaves naturally changed color from green to brown.
• Grassy notes receded gently.
• Sweet and fruity nuances were able to fully develop.

The leaf was then allowed to rest further on bamboo mats before the drying process preserved its delicate aroma profile. This slow processing gives Indigenous Qi-Yun its unusual appearance – and its exceptionally smooth character.

Aromatics & Character

Indigenous Qi-Yun presents itself as soft, round and elegantly balanced:

• Gentle, natural sweetness
• Delicate fruit notes
• Subtle floral nuances
• Silky-soft texture

A white tea for lovers of subtle, complex teas.

Infusion recommendation

Classical (Western):

• 2–3 g of tea
• 200 ml water
• 80–85 °C
• Brewing time: 2–3 minutes

Multiple infusions (recommended):

• 4–5 g of tea
• 100–150 ml water
• 80–85 °C
• Initial steeping time: approx. 30–40 seconds
• Gradually increase brewing times.

Over several infusions, the tea develops increasing depth, softness, and aromatic complexity.