Taiwan's Tea Research & Extension Station (TRES) is a collaborative effort between tea masters and scientists dedicated to developing new tea cultivars and improving tea cultivation in Taiwan. So far, they have created 21 original cultivars, each hybridized to accentuate the cultivar's best qualities vis-a-vis Taiwan’s unique terroir.
Released in 2008, Twenty One is a hybrid of Chinese Keemun (Qimen) tea and Indian Assamica. Qimen from Anhui province is considered one of China’s top red teas, dating back to 1875. The assamica sub-species is the most widespread of all tea cultivars, comprising Indian teas from Darjeeling to Assam. Twenty One combines the floral notes of Keemun with the robust complexity of Assam – the result is stunning.
This tea was sourced from a garden north of Sun Moon Lake at 700m above sea level, one of the highest points in Yuchi Township. The teamaker had been growing this cultivar for three years before releasing it this year for the first time. Harvest occurred the second week of May 2013, after leaf hoppers left their telltale bitemarks on the leaves, spurring a chemical reaction in the leaves that produces a unique honey sweetness when steeped.
Each batch of evenly sized leaves was shade-wilted, adding another dimension of character and quality to this tea. The resulting tea is stunningly beautiful and delicious – one of the cleanest and most complex red teas we have ever come across. The brewed tea is crystal clear and when held to the light has a red orange sheen. This is a sign that the tea underwent lengthy low temperature withering, producing a tea with a radiant glassy orange liquor.
Twenty One has a broad range that extends from delicate florals to the brassy deep finish of a concentrated aged sherry. Complex bourbon notes resemble a classic Old Fashioned, with hints of honey, bourbon, and cherry.