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“I love Taiwanese teas, and Ruby teas, so I was excited to find this Taiwanese Ruby White in the TTB. I’ve never had a Ruby White before! I’m a little worn out today, so I made this Western-style to...” Read full tasting note
This New Craft style of tea incorporates an additional rolling step to traditional white tea production, resulting in a medium body that swirls with a fragrant bouquet of golden raisin, white grape, honey, and jasmine.
A woodsy sweetness compliments a medium astringency, with undertones of confectioners’ sugar, vanilla, and dried fruit.
A floral trail of jasmine and honeysuckle leads the sense throughout and lingers long after.
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I love Taiwanese teas, and Ruby teas, so I was excited to find this Taiwanese Ruby White in the TTB. I’ve never had a Ruby White before! I’m a little worn out today, so I made this Western-style to minimize trips back and forth to the kettle. Made exactly per instructions, it brewed up pretty pale but flavorful. The first steep had notes of honey, vanilla, and florals, plus that almost savory, light bready note that white tea can have sometimes. Steeps 2 and 3 had more of that not-quite-bready note, stronger vanilla, and some mild astringency. I paired those steeps with a Te Company butter cookie topped with rose jelly, and it was a perfect match, with the snack mirroring and highlighting those same notes in the tea.
