Cultivar: TTES #18 "Ruby" (Taiwan Wild Tea X Burma B729)
Harvest Dates: April - May 2017
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.
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.
1 tbsp (4g) per 8 oz of water
Recommended Brewing Vessel: Gaiwan
Fill Gaiwan with 5-7g tealeaves
Water Temperature: 200°F
Rinse tea briefly one time
Steep Time: 20-25 seconds
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 tea leaves and the length of the steep 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.