Appearance Bold, tightly twisted dark threads. Dry leaves give off an intense, natural aroma of dark cocoa, malt, ripe cherries, and a touch of molasses.
Liquor Deep, glowing reddish-copper with excellent clarity and brightness.
Aroma & Taste Profile
- Rich malt and cocoa body – the true hallmark of top Assam
- Pronounced dark honey and sun-ripened stone fruit (plum & longan)
- Natural caramel-like sweetness with gentle, pleasant briskness
- Full-bodied, thick mouthfeel and strong, warming cha qi
- Long, sweet, malty aftertaste that coats the throat comfortably
- Almost zero bitterness when brewed correctly
Brewing Tips (brings out maximum malt & sweetness)
- Recommended vessels: porcelain gaiwan, small purple-clay pot, or English-style teapot
- Leaf-to-water ratio: 5–6 g per 100 ml
- Water temperature: 95–98 °C (full rolling boil works perfectly)
- First infusion: 15–20 seconds
- Add 5–10 seconds each subsequent steep
- High-grade No.8 easily gives 9–12 delicious infusions
Western-style (one big pot): 3–4 g per 300–400 ml mug, 3–4 minutes – produces a robust, sweet “milk-tea-ready” cup even without milk.
Cold-brew: 10 g per litre, refrigerate 10–12 hours → surprisingly smooth, malty iced tea with zero astringency.
Storage Tips
- Store in the original airtight foil bag or transfer to an opaque, sealed container.
- Short-term (within 12–18 months): cool, dark, odour-free cupboard.
- Long-term ageing (2–8 years): refrigerate or freeze while still sealed. Allow the bag to warm to room temperature before opening to avoid moisture. Once opened, finish within 2–3 months for best aroma.
This 2025 TTES No.8 harvest represents the purest expression of Taiwanese high-mountain Assam – powerful yet refined, malty yet sweet, and one of the most satisfying black teas you can drink all day long.