Origin: Mingjian Village, Nantoun, Taiwan Cultivar: TTES Hong Yu 18 “Ruby” 18 Harvest: August 24, 2021 Elevation: 500 meters
The Hong Cha grown in the Mingjian Village are supremely special black teas. Grown from cultivars catalogued in the Taiwan Tea Research and Extension Station registry by the Taiwanese government, these teas are truly notable and famous for their distinct characteristics. Hong Yu 18 is also referred to as Ruby 18, which was originally developed by cross-breeding a wild Taiwan tea variety (Ye Shan Cha) with a Burmese broad-leaf strain of Camellia irrawadiensis. The name Ruby 18 refers to the number by which Hong Yu is catalogued in the registry and was officially input in 1999. If you’re looking for an amazing example of gongfu red tea this year’s Ruby 18 selection is it with its special balance of deep taste, heady aroma and patience of brewing. The notes of wintergreen, camphor and red date are sublime with a strong tea qi and energy.
Origin
Nantou, Taiwan
Description
Origin: Mingjian Village, Nantoun, Taiwan Cultivar: TTES Hong Yu 18 “Ruby” 18 Harvest: August 24, 2021 Elevation: 500 meters
The Hong Cha grown in the Mingjian Village are supremely special black teas. Grown from cultivars catalogued in the Taiwan Tea Research and Extension Station registry by the Taiwanese government, these teas are truly notable and famous for their distinct characteristics. Hong Yu 18 is also referred to as Ruby 18, which was originally developed by cross-breeding a wild Taiwan tea variety (Ye Shan Cha) with a Burmese broad-leaf strain of Camellia irrawadiensis. The name Ruby 18 refers to the number by which Hong Yu is catalogued in the registry and was officially input in 1999. If you’re looking for an amazing example of gongfu red tea this year’s Ruby 18 selection is it with its special balance of deep taste, heady aroma and patience of brewing. The notes of wintergreen, camphor and red date are sublime with a strong tea qi and energy.
Tasting Notes
wintergreen, camphor, red date, caramel
Ingredients
Black tea
Traditional Preparation
Add 4 grams tea leaves per 150ml water to a Teapot
Use water cooled to 200°F
Brew 4 -5 minutes, depending on strength desired.
You can also employ Gongfucha brewing techniques, but take care not to rinse the tea. You can use more leaves and shorter brew times.
