Origin: Mingjian Village, 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.
This micro-lot was processed in a unique method referred to as GABA. The process involves vacuum oxidation and alters the mouth feel and tasting notes expected from this cultivar. The special baking preserves the juices released during oxidation into the curled leaf, which is why we do not recommend rinsing this tea as part of brewing. In this tea, we are tasting camphor, wintergreen, cedar, clove, tangy sour note, some aroma of ripe pineapple in the later infusions.
Traditional Tea Preparation
Add 4g - 5g to a Gaiwan or Gongfu teapot (per 150ml-200ml). Use 212°F water. Do not rinse this tea. Infuse the 1st brew for 2 - 3 minutes.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase the infusion time to coax out the body and strength of the final infusions.
Origin
Nantou, Taiwan
About this Product
Origin: Mingjian Village, 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.
This micro-lot was processed in a unique method referred to as GABA. The process involves vacuum oxidation and alters the mouth feel and tasting notes expected from this cultivar. The special baking preserves the juices released during oxidation into the curled leaf, which is why we do not recommend rinsing this tea as part of brewing. In this tea, we are tasting camphor, wintergreen, cedar, clove, tangy sour note, some aroma of ripe pineapple in the later infusions.
Traditional Tea Preparation
Add 4g - 5g to a Gaiwan or Gongfu teapot (per 150ml-200ml). Use 212°F water. Do not rinse this tea. Infuse the 1st brew for 2 - 3 minutes.
Repeat several times until the flavor and aroma of the tea dissipates. As the brewing session ensues, increase the infusion time to coax out the body and strength of the final infusions.
Tasting Notes
Camphor, wintergreen, cedar, clove, tangy sour note, some aroma of ripe pineapple in the later infusions
