Newer breeds from Taiwan

Jin Xuan, Cui Yu, Hong Yu, Hong Yun, Si Ji Chun

These are newly bred Taiwanese varietals under the collective name Tai Cha X Hao (Taiwan tea variety No. X) or under their own name.

• Jin Xuan (“Golden Daylily”) (Tai Cha 12 Hao, also 2027) for various Oolong, up to 1600m above sea level. Development started under Japanese colonial rule, naming (and introduction?) in 1981. Cross between Ying Zhi Hong Xin and Tai Nong 8 Hao (cultivar developed under Japanese colonial rule). Jinxuan was the name of the developer's grandmother. Suitable up to 1600m above sea level. Grows very well at higher altitudes, but the tea does not turn out well, so is not suitable for cultivation at high altitudes.

• Cui Yu (“Green Jade”) (Tai Cha 13 Hao, also 2029) for various Oolongs, up to 1000m above sea level. Naming (and introduction?) 1981. Cross between Tai Nong 80 Hao (cultivar developed under Japanese colonial rule) and Ying Zhi Hong Xin. Cuiyu was the name of the developer's mother. Suitable up to 1000m above sea level. Grows very well at higher altitudes, but the tea does not turn out well, so is not suitable for cultivation at high altitudes.

• Hong Yu (“Red Jade”) (Tai Cha 18 Hao) for black tea from Yuchi called Hong Yu Hong Cha. Was crossed from Taiwanese and Burmese plants and introduced there in 1999 after a severe earthquake in the region around Sun Moon Lake (Riyuetan). Now also grows in Mingjian and possibly elsewhere.

• Hong Yun (“Red Charm”) (Tai Cha 21 Hao) for black teas. A new cross (2008) between a small-leaf variety from Qimen (China, Anhui Province) and a large-leaf variety from India.

• Si Ji Chun (“Four Seasons Spring”) (not Tai Cha No. X, as it is not cultivated) is a naturally occurring variety discovered by a tea farmer in Muzha and was brought from there to Mingjian, where it is now the predominantly cultivated variety for oolong. It can be harvested up to 6 times a year. The tea is good in cold seasons, but rather bitter and tart in summer, and is then used for iced tea.