RiYueTan Sun Moon Lake Black tea Spring 2026
Hsieh Jiang Lin Tea Company

Season: 2026
Elevation: 1000m
Origin: Nantou, Taiwan
Tree Variety: Assamica "Big Leaf"
Oxidation: 85%
Roasting: 0%

This is a smooth, slightly malty, black tea with a sweet aftertaste. The tea is made from leaves picked from the big-leaf assamica variety of tea trees brought to Taiwan from Japan during the Japanese occupation of the island. This tea was hand-picked in spring 2026.

BREWING METHODS

Kung Fu Brewing
Warm the teapot or gaiwan by adding hot water and then pouring it out.
Add around 5g of tea for every 100ml of water. Begin by adding the loose tea to the teapot or gaiwan.
Pour hot water into the vessel. We recommend using water at 90C. After the water in the kettle has come to a boil and settled, it can be left standing in the kettle for around 5 minutes before being used.
Tea can be rinsed quickly with hot water. This first rinse helps to open up the tea for its first brew. This first rinse is optional.
The tea can be steeped multiple times. We recommend the following steeping time per brew, but we also recommend extending or shortening the steeping time depending on preference for a stronger or weaker brew.
Steeping times:
1st :30s　→　2nd: 35s　→　3rd-5th：40s　→　6th +：60s
 
Western Method
Warm up the teapot with hot water.
Add around 3g of tea to a teapot with a capacity of 300-500ml.
Pour hot water into the vessel. We recommend using water at 90C. After the water in the kettle has come to a boil and settled, it can be left standing in the kettle for around 5mins before being used.
Cover and steep for 3-5 minutes.

Cold Brewing Method
Add 1 tsp for a 500ml thermos.
Add cold or room temperature water to the thermos.
Seal the lid and place the thermos in a refrigerator. We recommend leaving the thermos for at least 2-3 hours. Thermos can be put into the refrigerator to steep overnight. If refilling, we recommend topping up the water before the volume falls half-way to keep the tea flavourful.