Ruby 18 Transitional Organic Taiwan Black Tea - Summer 2017

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Biting, Bitter, Floral, Herbs, Medicinal, Orchid, Rosehips, Sage, Tart, Malt
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
185 °F / 85 °C 1 min, 15 sec 4 g 7 oz / 198 ml

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4 Tasting Notes View all

  • “This is probably the most floral black tea from outside Darjeeling that I have tried so far. The leaves in a preheated gaiwan smell of rosehips and orchids, while the wet leaves have a...” Read full tasting note
    91
  • “Prepared it with less water and only a minute steep in comparison to last time. The rating isn’t “worse” I think it’s just a little more strict than my last rating.” Read full tasting note
    75

From Taiwan Sourcing

Developed in 1984, Ruby 18 was the result of many years research made by TRES (Tea Research & Extension Station). Thanks to its parents ─ Taiwanese Original Wild Tea and Burma Assamica, Ruby 18 creates a very unique and special experience for black tea lovers.

With a strong cinnamon aroma and minty after taste Ruby 18 has secured it’s position in the world of traditional black tea after going through the correct methods of processing. The material of this particular tea is from the very first plantation that grew Ruby 18.

Harvest: Summer 2017 / 夏 貳零壹柒
Varietal: #18 Ruby / 紅玉 拾捌號
Elevation: 600 M / 陸佰 公尺
Region: Puli / 埔里
Oxidation Level: 85 % / 分之 捌拾伍
Roast Level: 0 / 無

About Taiwan Sourcing View company

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4 Tasting Notes

91
355 tasting notes

This is probably the most floral black tea from outside Darjeeling that I have tried so far. The leaves in a preheated gaiwan smell of rosehips and orchids, while the wet leaves have a distinctively herbal, sweet, cooling and medicinal smell. I am tepted to say it’s like a mixture of sage and fresh fenugreek, but theat’s not quite right. There is some tomato leaf smell though.

The taste is also fairly unusual. It has some malt notes, sure. However, the dominating feeling is that of tart fruitiness at the onset, followed by biting herbal notes and a smooth, creamy and floral finish. The aftertaste starts kind of astringent, but very quickly transforms into a little sickly sweetness, allowing the florals to take over and stay for a long time. The liquor also has a very good bitterness, something I lack in many black teas.

I am very satisfied with this tea. It is comparable in quality, price and taste profile to second flush Darjeelings that I have had.

Oh, now I know what the wet leaf smell reminds me of. It’s that of an unscented massage lotion/cream. Now, I don’t know which (combination of) ingredients in them is it that creates the characteristic scent though.

Flavors: Astringent, Biting, Bitter, Floral, Herbs, Medicinal, Orchid, Rosehips, Sage, Tart

Preparation
200 °F / 93 °C 1 min, 30 sec 4 g 3 OZ / 100 ML

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75
3 tasting notes

Prepared it with less water and only a minute steep in comparison to last time. The rating isn’t “worse” I think it’s just a little more strict than my last rating.

Flavors: Malt

Preparation
175 °F / 79 °C 1 min, 0 sec

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