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TürkSun Moon Lake Black Tea
The story of Taiwan Tea begins in misty highlands where fertile soil and delicate climate give rise to leaves treasured worldwide. Among these, Sun Moon Lake Black Tea stands out with its ruby hue, smooth aroma, and mellow character. International enthusiasts admire its balanced flavor, which carries a subtle sweetness that lingers gracefully. Beyond taste, the beverage represents heritage, artistry, and nature’s precision, reflecting the dedication of local growers who refine every stage from cultivation to harvest. Global consumers seek distinctive infusions, and Taiwan consistently delivers creations that satisfy both connoisseurs and newcomers. Recognized for originality and refinement, this region has become synonymous with quality brewing traditions. Whether served plain or blended into contemporary recipes, each cup demonstrates harmony between landscape and culture. To meet rising interest, advanced manufacturer networks and innovative techniques have modernized traditional preparation while safeguarding authenticity. Within this evolving sector, WIND RIDER INTERNATIONAL TRADING LTD. provides reliable guidance, connecting passionate farmers with appreciative markets, ensuring smooth distribution and uncompromised freshness.
Sun Moon Lake Black Tea
Model - 1-1
Ruby 18, also known as “Tai Cha No. 18,” is a unique Taiwanese black tea cultivar developed by the Taiwan Tea Research and Extension Station. It is a cross between a Burmese large-leaf tea and Taiwan’s indigenous wild tea. Grown in the Sun Moon Lake region, it is famous for its rich red liquor and signature notes of cinnamon and mint.
Key Features:
• Distinctive Cultivar: Created by hybridizing Burmese large-leaf tea and native Taiwanese wild tea.
• Aromatic Profile: Naturally emits notes of cinnamon and cool mint—aromatic yet refreshing.
• Vibrant Liquor: Produces a bright red infusion that is clear and vivid.
• Flavor: Smooth and full-bodied with subtle astringency and lasting sweetness.
• Origin: Grown in the Yuchi area near Sun Moon Lake.
• Versatile Use: Suitable for drinking plain, pairing with desserts, or making milk tea.
Brewing Instructions:
• Hot Brew: Use water at 85–90°C. Use 1 gram of tea per 100 ml.
Steep for a short time depending on taste.
• Cold Brew: Steep leaves in cold water for several hours. The result is smooth, sweet, and refreshing.
Ruby 18 is often called “Taiwan Fragrance” and has become an iconic Taiwanese black tea globally recognized for its uniqueness and quality.
Building long-term trust requires more than delivering a product; it requires integrity, responsiveness, and sustainable practices. WIND RIDER INTERNATIONAL TRADING LTD. understands this responsibility by coordinating with verified suppliers who emphasize natural methods, including organic fertilizer use, guaranteeing consistent taste and environmental stewardship. Our expertise as an agile exporter enables global partners to receive orders efficiently, reflecting commitment to punctual service and transparency. With logistics streamlined and communications precise, international buyers enjoy seamless transactions that foster repeat collaborations. Clients appreciate detailed insights into sourcing origins, empowering them with clarity while supporting regional communities. For enthusiasts searching for the Best Taiwan offerings, we serves as a bridge to authentic experiences, delivering more than commodities—it shares culture, history, and genuine connections. Each shipment conveys not just premium leaves but also a story of heritage, trust, and partnership, making every sip of Sun Moon Lake Black Tea a memorable journey.
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Taiwanese Honey-Scented Black Tea is known for its natural sweetness and honey aroma, developed as a result of the tea leaves being bitten by leafhoppers during growth. This biochemical reaction, combined with fermentation, produces its signature flavor. It is a pesticide-free, eco-friendly tea that appeals to health-conscious consumers.
Key Features:
• Natural Honey Aroma: Derived from the leafhopper interaction, it carries prominent honey notes—sometimes also hints of osmanthus or ripe fruit.
• Sweet and Smooth: The liquor is smooth and gently sweet, with a slightly syrupy mouthfeel.
• Organic Growing Practice: Usually cultivated without pesticides to preserve the leafhopper population and ensure a clean, natural tea.
• Flavor Variability: Depending on region and cultivar, it may show floral, fruity, or even herbal undertones.
• Production Areas: Ruisui, Yuchi, Lugu, Sanxia, Pinglin.
Brewing Instructions:
• Hot Brew: Use water at 90–95°C, with a tea-to-water ratio of 1:25 to 1:30. Steep 1–2 minutes.
• Cold Brew: Steeping in cold water enhances smoothness and aroma, creating a refreshing experience.
This naturally aromatic black tea is ideal for those seeking flavorful, health-conscious tea with a story rooted in nature and sustainable farming.
Taiwan Assam Black Tea, also known as “Tai Cha No. 8,” was introduced during the Japanese colonial era from India’s Assam region and later cultivated in the Sun Moon Lake area of Nantou. With its deep color and bold maltiness, it became one of Taiwan’s key export teas to Europe and America in earlier decades.
Key Features:
• Historical Significance: One of Taiwan’s earliest developed black teas, with nearly a century of cultivation history.
• Rich Liquor Color: Brews into a deep red or reddish-brown tea soup with a bright shine.
• Flavor Profile: Bold malty aroma, brown sugar notes, and occasional floral or fruity undertones.
• Versatility: Ideal for hot brewing, and works well with milk, lemon, or as a base for flavored tea beverages.
• Origin: Grown primarily in Yuchi Township, Nantou, and recognized alongside Ruby 18 as a local specialty.
Brewing Instructions:
• Hot Brew: Steep at 90–95°C using a ratio of 1:25 to 1:30. Infusion time may vary based on taste (1–2 minutes).
• Cold Brew: Produces a smoother result with lower bitterness, suitable for blending with fruit juices or milk.
Taiwan Assam Black Tea is a classic black tea that bridges tradition and innovation—perfect on its own or as a foundation for creative beverages.
Four Seasons Spring is a native Taiwanese tea cultivar known for its floral fragrance, vigorous growth, and suitability for year-round harvest. Lightly oxidized, it offers a fresh, sweet taste, making it a popular base for cold brews and tea beverages.
Key Features:
• Intense Floral Aroma: Notable for jasmine, gardenia, or green fruit-like fragrances.
• Clean Taste: Light and refreshing with a smooth, sweet finish—perfect for daily enjoyment.
• High Yield: Can be harvested 4–6 times annually with consistently good quality.
• Widespread Use: Its vibrant aroma and affordability make it ideal for bottled teas, hand-shaken drinks, and cold brews.
• Origin: Originally cultivated in Muzha, now widely produced in Nantou’s Mingjian and Songboling areas.
Brewing Instructions:
• Hot Brew: Steep 3–5 grams in 90–95°C water for 30–60 seconds. Suitable for 2–3 infusions.
• Cold Brew: Use a 1:100 tea-to-water ratio, refrigerate for 4–8 hours.
Four Seasons Spring is known for its high value and fragrant tea liquor, making it a favorite among tea brands and consumers alike.
Taiwan’s Light-Roasted Si Ji Chun Tea is lightly roasted based on the original fresh and floral Four Seasons Spring tea. It retains the original floral and fruity aroma, while adding subtle roasted and toasted rice notes. The flavor is layered and the aftertaste is pleasantly sweet.
Features:
• Complex Aroma: A balanced mix of fresh and roasted aromas, often with notes of ripe fruit, rice, and caramel.
• Mild Taste: Smoother and less astringent compared to the unroasted version, ideal for those sensitive to bitterness.
• Versatile Brewing: Suitable for hot or cold brews, also excellent for mixed beverages and tea-based product development.
• Origin: Commonly grown in Songboling, Mingjian Township, Nantou.
Brewing Instructions:
• Hot Brew: Use 95°C hot water, tea-to-water ratio of 1:50, steep for 7–9 minutes.
• Cold Brew: Refrigerate overnight for a stable, long-lasting flavor.
This tea is approachable in aroma and affordable, making it a popular base for office tea and bubble tea beverages.
Taiwanese Milky Jin Xuan Tea (Taiwan Tea No.12) is a highly popular cultivar, bred from “Hard-Stem Red Heart” and “Tainung No.8.” Its most distinctive feature is its natural milky aroma, combined with light floral and fruity notes, creating a sweet and smooth flavor.
Features:
• Natural Milky Aroma: When processed properly, Jin Xuan develops aromas reminiscent of condensed milk and toffee.
• Sweet and Smooth Liquor: Smooth on the palate, with a light body and quick-returning sweetness; very low bitterness.
• Rich Aroma Profile: Besides milk notes, can include candy-like, osmanthus, or floral aromas.
• Great for Cold Brew: Cold brewing enhances the milky fragrance, offering a refreshing and stable flavor.
• Origin & Cultivar: Mainly grown in Nantou and Alishan, Chiayi.
Brewing Tips:
• Hot Brew: Water temperature 90–95°C; adjust tea amount based on teaware; steep for about 60 seconds.
• Cold Brew: Steep in cold water for around 8 hours; ideal for summer or pairing with desserts.
Jin Xuan is a soft, easy-to-drink tea with a unique flavor, loved by all ages and one of Taiwan’s most iconic oolongs.
Tieguanyin is a semi-fermented tea known for its intense roasted aroma and signature “Guanyin Yun” (aftertaste). Grown mainly in Muzha and Shimen, it represents traditional Taiwanese oolong craftsmanship.
Features:
• Intense Aroma: Dominated by roasting notes, including charcoal, orchid, and mineral scents.
• Robust Flavor: Slightly astringent on the first sip, but quickly transforms into a powerful sweet aftertaste.
• Meticulous Crafting: Involves repeated processes of pan-firing, rolling, and roasting.
• Signature Aftertaste: “Guanyin Yun” leaves a lingering sweetness in the throat and mouth.
Brewing Method:
• Water Temperature: Use boiling water (100°C) for optimal flavor.
• Steeping: First steep around 30 seconds; increase by 10–15 seconds in subsequent infusions. Ideal for multiple brews.
Tieguanyin is a classic roasted oolong, perfect for those who enjoy bold aromas and deep, full-bodied teas.
Oriental Beauty, a type of Bai Hao Oolong, is made from leaves bitten by tea green leafhoppers, which trigger the development of a natural honey aroma. With its amber-red tea liquor and sweet flavor, it is one of Taiwan’s most legendary and storied teas.
Features:
• Sweet Aroma: A blend of honey, ripe fruit, and floral notes, long-lasting and elegant.
• Tea Color: Bright amber to golden-red, beautifully translucent.
• Smooth Mouthfeel: Naturally sweet and mellow with virtually no bitterness; lingering finish.
• Origin of the Name: Named after a compliment from Queen Victoria, according to legend.
• Production Areas: Hsinchu (Beipu), Miaoli (Toufen), Pinglin, Shiding, Longtan, and more.
Brewing Method:
• Water Temperature: Use 95°C, or boil water then cool to 85°C before steeping.
• Steeping Time: 3–5 minutes; medium teapots or porcelain cups recommended.
Oriental Beauty is considered the “champagne of teas,” perfect for VIP hospitality and festive gifting.
Wenshan Baozhong is the least oxidized of Taiwan’s oolong teas, often compared to green tea for its delicate fragrance and light taste. The name "Baozhong" (wrapped type) refers to its twisted leaf shape.
Features:
• Appearance: Tightly twisted strips with a dark green, glossy surface.
• Aroma: Elegant floral scents such as orchid, gardenia, and sugarcane.
• Tea Liquor: Clear light green to honey yellow, bright and transparent.
• Taste: Light and smooth, with a sweet and refreshing aftertaste; minimal bitterness.
• Oxidation Level: Very low (8–12%), closest to green tea among oolongs.
• Production Area: Wenshan region of Taipei (Pinglin, Shiding, Xindian, Shenkeng, Xizhi).
Brewing Suggestions:
• Water Temperature: 90–100°C; pouring hot water directly enhances aroma release.
• Teaware: Use porcelain teapots or cups to best appreciate its fragrance and color.
Wenshan Baozhong is an elegant tea ideal for daily drinking and serving to guests.