RUBY RED - 红玉红茶

RUBY RED - 红玉红茶

from 14.00

Category: Black

Origin: Yuchi Xiang, Taiwan

Harvest: Spring 2018

Ruby Red is a black tea from Taiwan, it was first developed in 1984. The TTES (Taiwan Tea Experimental Station) spent over 50 years perfecting this unique cultivar. Ruby Red is a cross between native camellia formosensis and camellia assamica imported from Burma. Making of Ruby Red is labor intensive to produce and has low yields, the demand for this tea exceeds production.

Taiwan Ruby Red is praised by black tea experts for its unique fragrance. It’s lighter in body and not as malty as it’s cousin Fomosa Assam. This Black tea is full-bodied, aromatic, sweet with a hint of licorice and menthol flavor.

Tasting Notes: sweet cinnamon, licorice and hints of menthol.

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STEEPING INSTRUCTIONS

Whole leaves can take a little longer to steep, but the taste more than makes up for it. 

Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.

Suggested Brewing Method: Gongfu style in a clay pot or gaiwan

5 grams or 2 teaspoons per 6oz of water

5 grams or 2 teaspoons per 6oz of water

Boiling Water  212°F or 100°C

Boiling Water

212°F or 100°C

increments of 10 seconds (add 5 seconds to each additional steep)

increments of 10 seconds (add 5 seconds to each additional steep)

Re-steep up to 8+ times!

Re-steep up to 8+ times!