Ruby 18 Gold

Tea type
Black Tea
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Edit tea info Last updated by Jillian
Average preparation
Boiling 4 min, 15 sec

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From Silk Road

Competition winner, cultivar of indigenous Taiwan & Assamica tea.

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2 Tasting Notes

1760 tasting notes

This tea came courtesy of the Victoria Tea Festival last year. It appears to be a limited edition blend as I can’t seem to find it listed on their website.

The leaves of this tea are lovely – long dark twists when they’re dry that unfurl into large, unbroken leaves when they steep. The smell of the steeping tea was a mix of malt and cocoa that reminds me of Ovaltine and the flavour seems to harken back to both its Taiwanese and Assamica roots. It’s a full-flavoured tea that’s lightly malty but with a slight astringent bite and a touch of that bitter cocoa flavour Chinese black teas seem to have.

It’s a very complex, multi-layered tea and I can see why it was a competition winner.

Boiling 3 min, 30 sec

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11 tasting notes

Ruby 18/Ruby Black/TTES #18 is my favorite tea I have tried in the past year. The tea is a large full leave loosely rolled and as such does not pack tight. The flavor is a delicate sweet malt with no bitterness and slight astringency. Despite heavy steep times and multiple steeps flavor remains true with only the sweetness waning.

Boiling 5 min, 0 sec

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