Yuchi Assam black tea is a signature Taiwanese black tea grown in the century-old tea district beside Sun Moon Lake in Yuchi Township, Nantou — its large-leaf Assam tea plants trace back to Japanese-era imports from India, with a tea experiment branch established locally in 1936 and the resulting cultivar officially named Taiwan Tea No. 8 in 1973. Its orange-red liquor, pronounced malt fragrance, and velvety-smooth texture make it the most emblematic starting point of Taiwan black tea.
During the Japanese colonial era, the Taiwan Governor-General's research institute introduced large-leaf Assam tea plants from India and Burma for trial planting in Yuchi; a black tea experiment branch was established there in 1936 to carry out systematic selection, and a cultivar derived from India's Jaipuri lineage was officially named Taiwan Tea No. 8 in 1973, released the same year as Taiwan Tea No. 7. The Tea Research and Extension Station's Yuchi Branch, successor to that experiment branch, remains Taiwan's core breeding and research institution for Assam black tea.
What is Yuchi Assam Black Tea?
Taiwan Tea No. 8 belongs to the large-leaf Assam family: the leaves are thick, fleshy, and bud-heavy. Full oxidation — withering, rolling, and firing — produces a liquor ranging from orange-red to amber. On the palate it is mellow and sweet with a distinct malt character. Astringency is lower than small-leaf black teas, and the finish lingers long. The body is entirely different from Dong Ding Oolong, sitting closer to the richness of an English-style Assam — but without the bitterness.
Yuchi Township sits at 750 metres above sea level, surrounded by mountains, with the perpetual moisture of Sun Moon Lake creating a naturally humid microclimate ideal for tea growth. The Tea Research and Extension Station's Yuchi Branch is based here, continuously improving cultivars and processing methods. The Yuchi Township Farmers' Association has a Black Tea Promotion Centre. The main harvest season runs from May to September; spring-end first-flush tea (first two leaves and a bud) is finest in quality, while summer harvest yields the most volume.
How to taste it the authentic way
Local knowledge
Verified facts
- The Tea Research and Extension Station's Yuchi Branch is the breeding institution for Taiwan Tea No. 8 and Taiwan's most authoritative Assam black tea research organization, with a century of research history.
- The Yuchi Township Farmers' Association Black Tea Promotion Centre offers tastings, educational sessions, and local tea purchases, and is listed as a key tea industry site on the County Government tourism website.
- The main harvest season is from May to September. This period sees the highest picking volume and most accessible prices; spring-end first-flush tea is finest in quality but available in limited quantities.
Visitor tips
- The Farmers' Association Promotion Centre is open on weekdays. Weekends attract larger crowds — a weekday morning visit allows for a more leisurely tasting.
- "Sun Moon Lake Black Tea" sold at tourist-area tea shops varies widely in cultivar labelling. Confirm whether it is a pure Taiwan Tea No. 8 before buying — don't rely on packaging design alone.
- After October, harvest volumes drop sharply. If visiting in winter and looking to buy new-season tea, call the Farmers' Association in advance to check stock.
Sources: Yuchi Township Farmers' Association Black Tea Promotion Centre, Tea Research and Extension Station Yuchi Branch, Nantou County Government Tourism Website. Photos pending Dio's on-site photography.
Frequently Asked Questions
When was Taiwan Tea No. 8 officially named?
Derived from India's Jaipuri Assam lineage, it went through years of systematic selection before being officially named and released in 1973.
Why is Yuchi suited to growing Assam black tea?
Yuchi Township is ringed by mountains with the year-round moisture of Sun Moon Lake creating a naturally humid climate, plus soil conditions similar to India's Assam region.
What's the proper way to brew Yuchi Assam black tea?
Steep in 95°C water for 3 minutes without sugar or milk to fully capture the orange-red liquor and malt fragrance; in summer, cold-brewing for 6–8 hours brings out a clean sweetness.