Taiwan Ruby

Tea type
Black Tea
Ingredients
Not available
Flavors
Earth, Honey, Nectar, Raisins, Malt, Smooth, Tannin, Tea, Thick, Dried Fruit, Plums, Smoke, Cinnamon, Fruity, Cherry, Nutty
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by looseTman
Average preparation
195 °F / 90 °C 2 min, 0 sec 6 g 8 oz / 228 ml

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17 Tasting Notes View all

  • “I’ve had a request to start writing tasting notes again. This confuses me, I stopped writing notes because I felt I didn’t have anything interesting to say. There are lots of people here who are...” Read full tasting note
  • “Major thanks to mtchyg for this sample! He’s classing me up with these straight teas and I am always sending him bizarre picks. “This one has molten cherry and glitter-lava and the giggles of a...” Read full tasting note
    83
  • “This is a nice daily tea. Nothing too noticeable that stands out. It is very smooth and drinkable. If you are at all familiar with Taiwanese black tea, you’ll know what I’m talking about when I say...” Read full tasting note
    72
  • “Sipdown for this too. It took me awhile to notice the instructions on the bag that said steep this at 180 for God’s sake, so I made several cups with boiling water. And it was good that way, but...” Read full tasting note
    82

From Zen Tea

This long lush twisted leaves make very deep and mellow with a natural cinnamonic fragrance and a rich, malty flavour. This enchanting fragrance and flavour is from mountainous Nantou county of Taiwan. Ruby Black is produced from a hybrid of native Myanmar and imported Assam trees planted by Japanese growers in the 1920’s. The TTES (Taiwan Tea Experimental Station) spent over 50 years to accomplish the breeding program and release this cultivar in 2003. Ruby black tea is also alled “TTES no.18”.
Black tea experts praise “Ruby” for its unique "Taiwan fragrance". It belongs to an extremely special tea cultivar even in the multitudinous world well-known black teas. Its special fragrance let the taste person being unable to forget its aroma and flavor for a very long time.

Tea Origin: Nantou county, Taiwan
Preparation: 95 C (180 F), 2-3 min
http://zentealife.com/collections/chinese/products/black-tea-taiwan-ruby?variant=1119484739

About Zen Tea View company

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17 Tasting Notes

1004 tasting notes

I’ve had a request to start writing tasting notes again. This confuses me, I stopped writing notes because I felt I didn’t have anything interesting to say. There are lots of people here who are more articulate and have a better palate than I do. But as requested, here goes…

Tonight I’m just hanging out at home, watching the hockey game, petting the cat, eating banana bread, drinking this tea.

I normally choose and prefer China black teas, but it’s always nice to break it up with something different. This one is light with the high notes I would expect from a Taiwan black. It’s really fruity – normally I would think grape/wine fruity in this style but these are stone fruit notes. There is also some tannin (?) and a little suck the moisture out of your mouth thing. There is also a little smokiness as it cools. I don’t feel this style will every be my favorite but this was fun to try and I think it’s different enough from a typical Taiwan black to make it interesting.
Thanks Evol for sharing.

https://www.instagram.com/p/BcLnt-4hJGB/?taken-by=dex3657

Sil

Yay!

Evol Ving Ness

Omigoodness! She’s here! She’s here! With tea even!

Evol Ving Ness

Love your tea ware!

Roswell Strange

Ah! Welcome back!

__Morgana__

Glad you’re back!

mrmopar

Agreed write away! My ramblings are much more difficult to get through.

CrowKettle

Aw, I missed your notes. Welcome back! :D

VariaTEA

Hi Dexter!!! Welcome back :)

looseTman

You’ve definitely been missed! Welcome back!

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83
200 tasting notes

Major thanks to mtchyg for this sample! He’s classing me up with these straight teas and I am always sending him bizarre picks. “This one has molten cherry and glitter-lava and the giggles of a monkey mixed with a green base.”

This tea was the first I tried, and I’m onto the third cup before actually getting around to tapping out a review. The first cup was far and away my best cup. I was sipping it while making brunch for house guests and I kept going “(sip) this is niiiiiiiiiiiiiiiiiice (sip) (cook).” I think I oversteeped and understeeped 2 and 3 respectively, but here’s what I’ve found to be the case!

This is a semi-sweet, earthy, honey-nectar flavor. The dirt that bees carry into their mudrooms after a long day swirling among flowers.

HONEY,” the bee yells, “I’m home! What’s the BUZZ around here?”

The nectar sweetness is gentle, in the background, unaggressive. But it’s still there. There’s also a little bit of a tang, like the striking of a bell, that’s maybe a little bit raisin-y. A thing that I totally like.

I would be remiss, before pulling out of this quick post, without making note of one last thing: the leaves. They are SO LONG. OH MY GOSH. So much DRAMA. They’re the tea equivalent of the Penguin’s long cigarette lighter and umbrella collection.

Flavors: Earth, Honey, Nectar, Raisins

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72
234 tasting notes

This is a nice daily tea. Nothing too noticeable that stands out. It is very smooth and drinkable. If you are at all familiar with Taiwanese black tea, you’ll know what I’m talking about when I say that it is evident in the flavor profile that it is in fact a Taiwanese black.

The main flavor in this style of tea that tends to stick out at me is almost a greener umami flavor. More than you’d expect in a black tea. And while this tea has those flavors, they are subdued. Which is fine by me.

Overall, glad I bought some tea from Zen during their sale.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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82
623 tasting notes

Sipdown for this too. It took me awhile to notice the instructions on the bag that said steep this at 180 for God’s sake, so I made several cups with boiling water. And it was good that way, but 180 was DEFINITELY better. Smoother, mellower, and more balanced. This was a good tea, but not exactly a must have. Nice but not distinctive. If Zen Tea ever starts actually selling tea again, I might grab a bag, but I am not mourning over it like I am mourning their Coconut Oolong, because how could they just stab us in the heart like that? The world NEEDS their Coconut Oolong.

Preparation
180 °F / 82 °C

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92
1929 tasting notes

This is a black tea, but is extremely smooth. Lots of tannins, but I steeped about 2.5 minutes in 350 mL 95*C water and it was perfect. No hint of bitterness or being overly tannic as stronger black teas can be. Not that I would describe this as a strong tea, more of a medium intensity. Very classic black tea flavor, fully oxidized and full of flavor.

I can taste notes of malt, but not specifically milk or grain. It reminds me a lot of assam. No smoke or minerals. After tasting some of the oolongs from Zen Tea, I expected as much, but was pleasantly surprised. I can’t get over how smooth this tea is, it is incredible. I almost get a creamy and thick mouth feel, but without the

Flavors: Malt, Smooth, Tannin, Tea, Thick

Preparation
205 °F / 96 °C 2 min, 30 sec 1 tsp 12 OZ / 350 ML

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100
592 tasting notes

This tea is so mmm, yeah, I can’t even tell you. It’s in the direction of honey black, but stops just before reaching the outer edge of sweetness, and with so much more depth and layering to it. So smooth with the ever so slight bit of smoke.

The cinnamon that others have mentioned eludes me. This does not trouble me.

Flavors: Dried Fruit, Earth, Honey, Plums, Smoke

Preparation
195 °F / 90 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML
Daylon R Thomas

Isn’t the Honey Black also from Taiwan?

Evol Ving Ness

Yes, yes, it is. Perhaps to clarify, I meant the honey blacks that I’ve had recently, which have been supersweet. Cryptic, why yes it is. And then, if we put this post in the context me having had a couple of glasses of maaaaaaaple tea directly before it, then well never mind then.

Arby

oooh I ordered this last week. Now I’m super excited to try it! It sounds amazing.

Evol Ving Ness

It is one of my favourites.

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987 tasting notes

The dry leaf of this is long, spindly, and a dark matte brown. The leaves are relatively straight, rather than being all twisted and curled up, and there isn’t much evidence of silver, white, or gold leaf tips. Dry, they smelled kind of fruity and woody, like prunes or bark.

I brewed this tea twice, and in so doing used up the entire sample. First, I did a traditional western steep with a giant mug — 2.8 grams of leaf in 2 cups of 95°C water for 2-3 minutes. After steeping, I had a sip that tasted of rose and citrus, like a Ceylon tea. However, it was much too hot to drink so I let it sit for a bit; while the fresh tea was a warm amber colour, it darkened considerably once it cooled. The cooler tea also tasted quite different, because the flavour turned from citrus to something more resinous, like camphor or pine.

The remainder of the leaf was brewed up gong-fu style in a gaiwan. I used 5.3 grams of leaf in 95°C water, started with a 20-second steep, and increased each subsequent steep by 5 seconds, ultimately getting about 6-7 steeps before letting things rest. Each steep of tea produced a cup of beautiful amber-coloured liquid.

And here is where words fail me, because this tea was so good. Every single steep I had smelled like cinnamon. And not just your bog-standard chai cinnamon sort of smell. No, this stuff smelled like whole cinnamon sticks, like cinnamon and sugar. Sweet, spicy, tingly, vibrant.

The taste was quite different, though, and that camphor/resin note I experienced when steeping it western style showed up again here. It felt very herbal and healing, like I was drinking some sort of tincture meant to restore my health. I could feel the dry woodiness of it all the way into my sinuses and nasal cavity.

As the steeps continued, the cinnamon note of the aroma started to give way to something fruitier, like plums or prunes. For one magical steep (steep 5? steep 6?), the cinnamon and fruit notes were balanced perfectly so it smelled like apple cider! If I could have every cup of tea smell like that, it would be a happy world indeed.

After 7 or so steeps, I called it a night, and gave the gaiwan a last loving inhale: the aroma of the spent leaves was plummy, malty, and rich. The leaves were also easy on the eyes, too, a beautiful rich brown:

Assuming the day ever comes where I manage to get my tea collection under control, I would seriously consider giving Zen Tea’s Taiwan Ruby Black Tea a permanent spot on the shelf.

Full review at: http://booksandtea.ca/2016/05/taiwan-ruby-black-tea/

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343 tasting notes

I had this yesterday as a change of pace from all the sheng. :) It’s a typical Taiwanese black: long, twisted, black leaves. Sweet, malty, biscuity flavour. Not the best one I’ve ever had, but quite good. I was distracted by work and not paying a ton of attention – will have to do another review some day when I’m more focused on my tea.

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74
8988 tasting notes

Another sample from Evol Ving Ness

This is a pretty tasty tea.. there’s some honey notes here, though not as strong as my delicious TTC teas. It’s also a little malty and there’s a taste there that i can’t quite place, adding a little strength to the tea. This is a nice, none USD$ alternative for a ttc sort of tea.

The flavor is a great example of this types of tea: honey, hints of malt, and a lot like those chocolates with the roman nougat filling. That is exactly why I love this type of tea. It’s probably only noticeable if you’re a fan of those types of candies. Maybe to others it’s a hint of cherry (or maybe just something fruity) and nuttiness. I could wish for a little more of the roman nougat flavor, but some of these types of teas don’t have that at all, so I’m glad it’s there. The flavor is very smooth and I think perfectly steeped this way. The cup looks like it’s full of maple syrup and just as smooth!

ashmanra

I love Taiwan Ruby teas but I haven’t tried Zen’s. Will rectify soon.

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83
331 tasting notes

Sipdown. Cinnamon malt. Always pleased with the quality of this tea. Guess I’ll just need to get it from somewhere else as Zen tea is teaware only right now.

Flavors: Cinnamon, Malt

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