What is this Taiwanese red tea like? Are there any similarities to the Chinese reds like Keemun or Yixing?
Maybe a wee bit like Yixing red in the malty aspect, but not the subtle smoky character of a fine Keemun. Imagine a sweeter, more refined fine estate Assam tea. There is definitely a tannic/astringent element, but not the sharpness that is often present in Assam. From my perspective, the tannins balance very nicely with the honey/malt notes, and keep this tea from getting boring, like so many hong chas can be.