How Sun Moon Lake black tea compares to where coffee can be grown

Taiwan Tea No. 15, sold as Sun Moon Lake Black Tea, is a hybrid of the Burmese Assam variety and native Taiwanese tea trees. Gongfu brewed at 5 grams per 100 ml and 95°C, it moves from earthy, malty and charcoal notes toward spicy, fruity sweetness across five infusions. The dry leaf is slender and curled, dark charcoal brown, with a few light golden-yellow leaves.

A Sun Moon Lake farm grows all three plants together, Burmese Assam, Taiwanese camellia and Ruby Taiwan Tea No. 18, allowing a side-by-side tasting. Steeps run 30, 45 and 60 seconds, adding 15 seconds each time after. Cherries pair well with the fruit notes. Terroir works the same way as where can coffee be grown, and deep roast coffee shares the charcoal and roasted-nut aromas found here.

This article centers on the flavor notes of Taiwan Tea No. 15 (Sun Moon Lake Black Tea), tracing its hybrid origins with the Burmese Assam variety and native Taiwanese tea trees, and documenting a rare tasting experience of three teas grown in the same garden. The author uses the gongfu brewing method to taste each infusion, describing in detail the evolution of this black tea from earthy, malty notes to spicy, fruity sweetness, from the dry leaf aroma to the changes across five infusions. The article also shares insights on pairing it with cherries and previews a comparison with Taiwanese camellia and Ruby Taiwan Tea No. 18. Front Street brand recommendations and product information are also retained in the article, providing coffee and tea enthusiasts with a professional and sensory-rich reference.

Ruby Taiwan Tea No. 18 is a tea tree variety. According to the Mountain Stream Teas website, it was developed by the Taiwan Tea Research and Extension Station in the late 1990s and is a hybrid descendant of the Burmese Assam variety and native Taiwanese tea trees.

While sourcing in the Sun Moon Lake area—where Ruby Taiwan Tea No. 18 was first developed—Mountain Stream Teas discovered a farm where all three plants were cultivated together: Burmese Assam, Taiwanese camellia, and Ruby Taiwan Tea No. 18. The farm also offered a one-time comparative tasting opportunity. So they decided to share the same tasting experience with more people.

Description: "Creamy mouthfeel, rich and classic black tea flavor."

Brewing suggestion: Gongfu method, 5 grams of tea per 100 ml of water, water temperature 95°C (205°F), steep for 30 seconds, 45 seconds, 60 seconds in sequence, then add 15 seconds for each subsequent infusion. Please pay attention to the instructions on the label when tasting, as the suggestions given on the website differ slightly.

Review: The selected dry tea leaves are mostly slender and curled, dark charcoal brown, interspersed with a few light golden-yellow leaves. The dry aroma has earthy, charcoal notes along with the sweet fragrance of dates and cherries. After placing them into a preheated gaiwan, the leaves release a blend of berry and stone fruit aromas, accompanied by the scent of freshly baked bread, yeast, and roasted nuts.

First infusion (30 seconds): After 30 seconds, the tea liquor shows a clear copper-red color with a slight roasted aroma. On the palate, it is mildly earthy and peaty, then transforms into a sweet and lingering malt flavor that coats the tongue. This reminds me of English Breakfast tea.

Second infusion (40 seconds): The tea liquor is deep copper-brown and smells of roasted and steamed vegetables. On the palate, it begins with a strong roasted flavor, followed by earthy undergrowth, malt, and dried fruit, finally leaving a dry sensation on the cheeks and throat. The finish is a rich spiciness that lingers in the mouth.

Third infusion (60 seconds): The color is similar to the second infusion, with an earthy and spicy aroma. On the palate, one can detect roasted, musky, damp earth, tree bark, mushroom, and spice notes, along with a faint sweetness of vanilla and strawberry. After swallowing in small sips, a dry layer remains at the back of the throat.

Fourth infusion (1 minute 15 seconds): The brown tea liquor smells smoky, and on the palate there are earthy, woody, and sweet notes. The sweetness becomes more pronounced as it cools, but astringency still persists.

Fifth infusion (1 minute 30 seconds): The mouthfeel becomes delicate, with damp earth, fruit, and bitterness.

Throughout the infusions, the leaves unfurl rapidly, ranging in color from khaki to dark brown. The wet leaves exude aromas of forest, earth, damp soil, and stone fruit.

Overall, I really enjoyed this tea. It has a comfortable earthy sweetness that reminds me of Indian Assam black tea, with the charm of a "classic" black tea. I paired the tea with cherries, which made the fruity aroma of the tea liquor more prominent, and the acidity of the cherries also reduced the tea's astringency. I look forward to comparing the characteristics of this tea with Taiwanese camellia and Ruby Taiwan Tea No. 18. Next week I will publish a review of Taiwanese camellia (rating 3.5/5).

Type: Black tea Origin: Sun Moon Lake area, Yuchi, Nantou, Taiwan Have you ever had Burmese Assam tea before?

The above content is compiled by CoffeeHunters, a coffee news website.