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These beautiful Ruby 18 cultivar leaves have been processed in a hybrid GABA and Sheng Puer processing style to create a flavor profile that we have never had in any other tea we have had on the site. This tea surprises with ripe, red stone fruit, thick and rich sheng style mouthfeel, red oolong like finish, and deep in the aftertaste, the unmistakably classic hint of Ruby 18 mint. Pressed into a cake for aging, this tea is fascinating meld of Chinese, Taiwanese and Japanese styles of tea making.
It is both strong and soft, rich and light, oolong fruitiness with young sheng bite. We are very happy to offer this uniquely processed tea for you to enjoy!
Elevation: 400m
Status: Agrochemical Free Grown
Cultivar: TRES #18, Ruby 18
Season: Summer 2021
Method: Hand picked, processed on site, medium batch
Oxidization: GABA Oolong/Sheng Puer Hybrid Processing
Region: Mingjian, Nantou
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C(205f) water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 3-6 steeps.
Western Style: 3g per 100ml, ~95C(205f) water for 1 minute. Lasts 2-3 steeps
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