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.