Portugal Green Tea

In addition to black tea, Portuguese Gorreana Tea Estate also produces green tea called Hysson using techniques passed down by Chinese tea experts from Macau over 100 years ago.  The Portuguese were able to establish a trading station in Macau in 1557 and likely had easy access to tea masters there.

This Hysson is not identical to Hyson (with one 's').   Hyson was popular in Europe in the 18th century.  Because its Chinese name sounded like that of a wealthy Londoner Phillip Hyson, it took on his moniker.  Hyson is one of the teas destroyed at the Boston Harbor in 1773.  Chun Mei is a type of Hyson.

Gorreana Hysson brews an amber cup of green tea.  Its leaves and flavors do not resemble Chinese Hyson.  It is uniquely Portugal green tea.

Portugal Green

Type:  Green      Producing Country: Portugal   Preparation:  85°C 3 Min

Dry Leaf:  These olive green leaves are herbaceous and peppery.  Some stems are mixed in with the cut leaves.
Wet Leaf:  There is a faint herbaceous note to the leaves.
Liquor:      It is an amber-colored green tea with sediments.  It has some astringency and has a flavor similar to cooked Chinese cabbage.

Tee Score: 3 out of 5

Portugal Black Tea

Father Jasper de Cruz of Portugal was the first European to encounter and write about tea in 1560.  Later the Portuguese developed a trade route to China and shipped tea back. When Portuguese Princess Catherine of Braganza married King Charles II of England in 1662, she brought with her a chest of tea as part of her dowry and was credited for making this beverage fashionable in Britain.

Tea growing in Portugal began in the 19th century in the Azores, the volcanic islands in the mid-Atlantic Ocean.  Today Gorreana is the only remaining tea plantation there.

This Gorreana black tea is made from younger leaves grown in Sao Miguel.  It is full-bodied with an impressively rich flavor.

Portugal Black 

Type:  Black      Producing Country: Portugal   Preparation:  95°C 4 Min

Dry Leaf:  The dark and broken pieces of leaves are herbaceous, spicy and raisiny.
Wet Leaf: The wet leaves are also herbaceous and spicy, with hints of wicker, cocoa and prunes.
Liquor:      The color of the tea is coppery brown and bright.  It is full-bodied with mid-astringency.  It is cinnamon-spicy and floral.  It is nice with milk.

Tee Score: 4 out of 5

Red Rhythm Black Tea

Red Rhythm (Hong Yun or TRES #21), Taiwan Assam #8 (TRES #8), and Red Jade (Hong Yu or TRES #18) are some of the tea cultivars and teas developed by the Tea Research and Extension Station (TRES) in Taiwan.  Prior to 2003, TRES was known as Taiwan Tea Experiment Station or TTES.

Red Rhythm is a relatively new tea variety, named by TRES in 2008 as #21 and Hong Yun (meaning red rhythm).  It is a cross between Chinese Keemun and Indian Kyang.   Although the leaf appearance is large resembling Assam, the brew is flavorful like Keemun.

This tea is farmed in Yuchi, Nantou.  It is a wonderful black tea to be appreciated for its exquisite flavors without sugar, milk or lemon.

Hong Yun

Type:  Black      Producing Country: Taiwan   Preparation:  95°C 5 Min

Dry Leaf:  The leaves are long, dark and wiry, and their aroma is deliciously biscuity.
Wet Leaf:  The large wet leaves are very fragrant, reminiscent of roses, orange blossoms and red currants.
Liquor:      It is a bright coppery tea.  It is medium-bodied and smooth.  The interesting flavor profile includes sweetness, fading roses, citrus and berries.

Tee Score: 5 out of 5