The Ruby Black Tea Jade Rouge, Organic Yuchi, 75g
The unique” Taiwan Fragrance” black tea.
Fresh natural mint and light cinnamon flavors.
The Ruby Black Tea is made from TTES No.18 large-leafed tea tree. The clear and bright amber color tea soup is similar to ruby.
The black tea is special tea cultivar from Taiwan. You'll be surprised its special natural fragrance, when you taste the tea.
No more additive flavor needed. It has natural cinnamon and fresh mint flavors that is refreshing, sweet and smooth but unforgettable, and is quite popular among consumers.
The tea tree, TTES no.18, is an artificial hybrid between Burma large-leafed tea plant, C. sinensis var. assamica (maternal), and Taiwan native wild tea plant, C. sinensis f. formosensis (paternal), was released by the Tea Research and Extension Station (TTES) and extended to the farmers in 1999.
Country of Origin: Yuchi, Nantou, Taiwan
Black tea (85% Oxidation)
Tea cultivar: Ruby (Taiwan Tea Experiment Station No.18)
Tea leaf picked season: 2024 summer
Organic Farming
Mint and cinnamon on nose. Walnut flavor in the fruitful black tea.
*Tasting condition: (Using a tea tasting cup) Pour 150ml of boiling water over 3g of tea leaves and infuse for 5 minutes.
Recommendation of making tea:
Teapots: Pour 135ml of 90 °C water over 7g of tea leaves which can be brewed at least 4 times. Infuse it for 30 seconds the 1st and 2nd time, 1 minute the 3rd time, and 1.5 minutes the 4th time.
Tea tasting cups: Pour 150ml of boiling water over 3g of tea leaves and infuse for 5 minutes.
Mugs: Pour 400ml of 90 °C water over 3g of tea leaves and infuse for 5-6 minutes. Remove the tea leaves and serve.
*You can adjust the preparation according to your personal preference. If you prefer stronger tea, increasing the amount of tea leaves is advised. If you prefer more sweetness in the tea, lowering the water temperature a bit is recommended.
If you prefer the tart taste of the tea, infusing it for a longer time will help, and vice versa.
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Brewing Directions:
You can use any kind of tea pot, but clay tea pot suits much better.
Warm up the teapot with the boiling water, put 3 grams of tea, and pour a small amount of the boiling water into the tea and pour out, then pour 250 ml of boiling water and cover the tea pot for three minutes before serving.
Boiling temperature – 85-95°C (185-203°F). You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
Additional information
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.
You can also use the Taiwanese traditional way of brewing - spilling, using Gaiwan, and brewing for 3-5 seconds each time.
Please note that it is natural tea with a high content of active elements, including caffeine and minerals, and some unusual feelings could appear. In that case, we recommend decreasing the quantity of dry leaves and brewing time.