FEATURES
Taiwan cultivar #18 wowed the world tea specialists, who called it “Taiwan aroma,” when it was first introduced in 1999.It is a hybrid of wild Taiwan's tea and Myanmar tea tree. The first type of tea possesses a minty aroma, while the second type has the characteristics of malt and rich, robust black tea. The tea is named “Ruby” after its sophisticated golden red soup. Ruby Black Tea has a delicate and mellow texture along with a variety of amazingly brisk and well-rounded notes. It first comes with the refreshing aroma of menthol, and a hint of cinnamon lingers at the back of the throat. The floral and fruity aftertaste provides a perfect ending note.
FLAVOR
Ruby Black Tea is known for its rich, smooth taste with a unique blend of flavors. It often features notes of cinnamon, mint, and malt, along with a hint of fruity sweetness reminiscent of ripe plums or raisins. The tea has a naturally sweet aftertaste with a full-bodied mouthfeel.
AROMA
The tea has a distinct and appealing aroma, combining floral and fruity scents with spicy undertones, particularly hints of cinnamon and mint.
APPEARANCE
The tea leaves are long, twisted, and dark, indicative of their high-quality processing. Its tea soup has a deep, ruby-red color which is how it gets its name.
HARVESTING
Ruby Black Tea leaves are hand-picked to ensure the selection of the finest quality leaves. The processing involves traditional methods including withering, rolling, oxidation, and drying, all aimed at enhancing the tea's natural flavors and aromas.
INGREDIENTS
Premium Taiwan cultivar #18
HOW TO HOT BREW
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Use 4 g of tea leaves per serve.
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Add 150 ml of water at around 70-85°C.
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Steep for 10 secs and serve.
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6 infusions or more.
HOW TO COLD BREW
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Use 4 g of tea leaves.
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Add 500-600 ml of cold water. Spring water is preferred.
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Store in the refrigerator for around 12 hours and serve.
STORAGE
Keep in a cool and dry place away from direct sunlight.