Ruby 18 Taiwanese Black

Tea type
Black Tea
Ingredients
Not available
Flavors
Burnt Sugar, Char, Cherry, Cocoa, Dark Wood, Fruity, Honey, Malt, Oats, Smoke, Smooth, Cherry Wood, Stonefruit, Vineyards
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Totem Tea
Average preparation
205 °F / 96 °C 0 min, 15 sec 4 g 2 oz / 71 ml

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5 Tasting Notes View all

  • “I am not one for black teas, but this leaf has quite an aroma. The leaves consist of long dark tendrils with sweet dry cocoa powder and malt emitting from them. I brought this along with me on a...” Read full tasting note
    89
  • “At first I thought this wasn’t a Ruby 18. It is quite brisk, tannic, sharp, chocolately and woodsy vs somethig more cooling and fruity. However in the later steepings that Ruby 18 cooling sensation...” Read full tasting note
  • “Ugh, I am not feeling too hot today, ok actually I am too hot (what with it being summer) but that is not my problem. Luckily I feel better than I did an hour or so ago where I did not think I...” Read full tasting note
  • “Totem Tea sent this my way. As soon as I saw the label I went Ooooo out loud. This is a Sun Moon Lake black tea. If you have had one you know. If not this is a soothing black tea closer to Fujian...” Read full tasting note

From Totem Tea

http://www.totemtea.com/collections/tea/products/ruby-18-taiwanese-black

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5 Tasting Notes

89
521 tasting notes

I am not one for black teas, but this leaf has quite an aroma. The leaves consist of long dark tendrils with sweet dry cocoa powder and malt emitting from them. I brought this along with me on a road trip this past summer and everyone loved it. I warmed up my gaiwan and placed the sample inside. The cocoa became even stronger with some slight smoke. I sniffed some more and picked up some dark bittersweet fruits, burnt sugar, and black cherries. I washed the leaves once and prepared for brewing. The drink is a nice solid malt. A pronounced mahogany tone pops ups and is backed by char, oats, and honey. The body is thick and full and it has a slight brisk dryness. This brew reminds me of black cherry soda. Its a nice burly tea with good longevity. I enjoyed it, as did everyone with me!

https://www.instagram.com/p/BGU6rTDzGeU/?taken-by=haveteawilltravel

https://www.instagram.com/p/BGU6RHSTGdN/?taken-by=haveteawilltravel

Flavors: Burnt Sugar, Char, Cherry, Cocoa, Dark Wood, Fruity, Honey, Malt, Oats, Smoke, Smooth

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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1271 tasting notes

At first I thought this wasn’t a Ruby 18. It is quite brisk, tannic, sharp, chocolately and woodsy vs somethig more cooling and fruity.

However in the later steepings that Ruby 18 cooling sensation shows up, giving you almost a bittersweet chocolate mint thang going. This black would be liked by many – something more classic black and rich, but also Ruby 18 minty complex.

Full review on Oolong Owl http://oolongowl.com/pacific-northwest-taiwanese-black-tea-comparison/

Preparation
1 g 0 OZ / 12 ML

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921 tasting notes

Ugh, I am not feeling too hot today, ok actually I am too hot (what with it being summer) but that is not my problem. Luckily I feel better than I did an hour or so ago where I did not think I would be up to writing tonight. But, here I am, and glad to be feeling a bit better at that! I tend to get immensely frustrated when my various health woes get in the way of my cognitive function (thanks Fibro-fog, or whatever you are) it is one thing to be in pain, it is quite another to be a walking pile of derp, because then I can’t really do anything and I get very bored.

Today we are looking at a tea of a thousand names (ok really just like five) from a new to me company that has very quickly endeared itself to me by carrying some awesome teas! Ruby 18 (or Red Jade, Sun Moon Lake Tea, Hong Yu…) is a cross between native wild Qingxin and Assamica, and we have the the Taiwan Tea Research and Extension Station to thank for that! This tea is a thing of beauty and a serious favorite of mine, one of the few specific teas that gets its own teapot (Gui Fei and Tangerine Blossom Red being the others) the leaves alone are worthy of admiration, and that is before I get into the sniffing. The aroma of the leaves is pretty intense, strong notes of sassafras, yam, and red pepper combine with cocoa and cinnamon, classic Red Jade notes. What made this one different than the usual was the accompanying notes of okra, dried tomato, cherry, and very very light black licorice. I am in love! Going to spend a while sniffing the leaves, be back later.

After I finally pulled my nose out of the leaves and brewed them, the aroma of the soggy leaves is a classic explosion of sassafras, menthol (it is super weird, smells like menthol but not mint, it blows my mind) cinnamon, and a bit of red pepper, cocoa, yams, and cherries. Smells delicious! The first steep’s aroma is very sweet, like honey drizzled sassafras, cocoa, cherries, and yams with a brisk malty finish.

The first steep is wonderfully smooth, and pleasantly strong without being too strong. I find sometimes with Red Jade you have to have a slightly lighter hand with brewing or it gets really brisk and almost too strong, that did not happen with this tea at all. It starts with robust malt and sassafras notes, then moves to cocoa and cherry with linger well into the finish and aftertaste. They are joined at the finish with sweet, syrupy honey and tangy dried tomatoes. The sweetness sticks around into the aftertaste for quite a while.

For the second steep, the aroma is very sweet and super rich, notes of cocoa, cherries, and malt blend with a gentle sassafras note, or as I describe in my tea notebook, this tea is a little sassy smelling. Somehow this steep manages to be even more rich than the previous one, strong notes of sassafras dance with yams and cherries with a strong cocoa note. Around the middle a strong brown sugar note creeps in and lingers til the end.

Third steep’s aroma is pretty similar to the second, but a stronger note of cherry and malt with an underlying pie crust note that really has me craving cherry pie…and Warrant, but I always want bad 80s (techincally 1990, but come on) music. This steep really ramps up the sassafras and malt, it is wonderful, I never get sick of that note, reminds me of growing up in the south and the wonderful sassafras trees in my backyard. I also noticed a surprisingly fun note that I have never encountered in tea and it took me a minute to nail down, there was just a delicate hint in the middle of strawberry leaf. I got several more steeps out of this tea, I sat with it for quite a while enjoying its depth and was sad when the tea finally called it quits.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/06/totem-tea-ruby-18-taiwanese-black-tea.html

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1719 tasting notes

Totem Tea sent this my way. As soon as I saw the label I went Ooooo out loud. This is a Sun Moon Lake black tea. If you have had one you know. If not this is a soothing black tea closer to Fujian than Assam in taste but not really. Dry it smells of dry field grass, malt, and fruit. Steeped at one minute it is honey and plums. I also taste caramel and a touch of cocoa. This is followed by a coolness that isn’t a blast to the senses, it is more like a welcome breeze. The winter mint is a felt not tasted, and lingers in the aftertaste. Definitely a nice cup.

Fjellrev

Drool, those are some fabulous notes.

ashmanra

LOVE Ruby #18!

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493 tasting notes

This is a sample for review.

i received box of samples from Totem Tea. I really like they included samples two of each. its very thoughtful in case I want to try different parameters.

Im quoting from their website. "Taiwan is world renowned for its oolong tea but little is known of its phenomenal Black tea which is often referred to as Sun Moon Lake Black tea due to the location of its growth and production. This black tea is as unique and special as the oolong produced on the special island.

Ruby #18 is relatively new tea cultivar developed in 1999 at the TRES (Taiwan Tea Research and Extension Station) by crossing Assamica with a wild Qing Xin. In the production process the tea is brought to full oxidation, where it develops a rich and sweet brew that has some mi xiang (honey taste) qualities."

The leaf is gorgeous, full, not broken, long and spidery kind
I used my own parameters. and since i have another packet i will try Totem tea parameters next time.
5g 100ml glazed teapot 200F
i dont rinse Taiwanese teas anymore, i find the rinse is so flavorful and hate to throw it
10/10/15/20sec etc
The aroma is intoxicating. the brew is dark reddish amber color.
It is honey sweet with plum notes, raw nuts and unmistakable minty cool freshness, lasting long after ive finished the session. That makes this tea welcoming in a heat of summer.

Thank you so much Totem Tea for the chance to try it, it was very enjoyable morning session

https://instagram.com/p/BGFWtbzhwlC/

https://instagram.com/p/BGJ2ehehwis/

https://instagram.com/p/BGJ5WdAhwpr/

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
mrmopar

Tea lush :P :P

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