Ruby #18 is our name for this grand cru black tea made exclusively from the Hong Yu (“red jade”) cultivar, which was originally developed by cross-breeding a native wild Taiwan tea variety with a Burmese strain of Irrawaddy sinensis. This name Ruby #18 refers to the number by which Hong Yu is cataloged in the Taiwan Tea Research and Extension Station registry of cultivars.

Origin: Nantou, Taiwan
Elevation: 500-850m
Cultivar: TTES #18 “Ruby” (Taiwan Wild Tea X Burma B729)

Tasting Notes: The renowned cultivar renders a very unique profile as a black tea if processed with skill. The essential character presents an assertive, strong flavored cup with a deep red infusion color that reveals rich aromas of exotic spices such as black ginger, sarsaparilla root and clove with a beloved touch of minty wintergreen. This tea is fresh and dynamic with each brew revealing new aromatic notes.

Western Preparation: 1 tbsp, 8 ounces 200°F water, steep 2 minutes

Gong fu Preparation:

Recommended Brewing Vessel: Gaiwan
Fill Gaiwan with 5-7g tea leaves
Water Temperature: 200°F
Rinse tea briefly one time
Steep Time: 20-25 seconds
2nd & 3rd infusions: 20-25 seconds
4+ add 15 seconds per infusion

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