Hong Yue (or as we call it, "Ruby Black") is a premier black tea cultivar in Taiwan that renders a very unique character if processed with skill. Ruby Black has a very assertive, strong flavored cup with a deep red infusion color and is best for gong fu cha style brewing, using a lot of leaf and short infusion times to yield multiple cups from the same serving of leaf.

Tasting Notes: Ruby Black has a distinctive aromas of clove, wintergreen, camphor, red date, raisin and cinnamon.

Ingredients: Black tea.

This tea originates in Taiwan.

Water Temperature: 195°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Infusion Time: 3-4 minutes

Guywan Brewing from Rishi Tea on Vimeo.

For the best infusions, we recommend brewing this tea in a Guywan.

We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.