Yuchi Assam Black Tea | Nantou Signature Dish

In 1925, during the Japanese colonial period, the Taiwan Tea Research Station introduced large-leaf Assam tea plants from India, which took root in Yuchi Township's volcanic ash soil under the mists of Sun Moon Lake. A century later, this land gave rise to Taiwan Tea No. 8 — with its orange-red liquor, pronounced malt sweetness, and velvety-smooth texture, it became the most emblematic starting point of Taiwan 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

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Hot-brew for the full pictureUse 95°C water, 3 grams of tea, 150 ml, steep for 3 minutes — no sugar, no milk. This is the only way to fully capture the malt fragrance and orange-red colour.

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Cold-brew for clean sweetnessCold-extract at 4°C for 6–8 hours. Nearly all bitterness disappears and sweetness rises to the fore — the easiest way to drink it in summer and a great entry point for new tea drinkers.

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The Farmers' Association thin-iron-kettle methodThe Yuchi Township Farmers' Association tea house uses a Japanese-style thin-iron kettle to maintain temperature while the tea brews, allowing the fragrance to keep opening rather than dropping off sharply — the most traditional steeping experience in the area.

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Tips for choosing tea to take homeLook for the Yuchi Township Farmers' Association's own-brand products. Taiwan Tea No. 8 pure-cultivar versions are truer in aroma than blended editions. Avoid loose-leaf teas sold in tourist areas without clear origin labelling.

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.

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