“It’s been a while since I had a smooth black version of this one. Wintergreen Mint and cinnamon notes are apt. It’s fairly resilient to astringency, but it can get there. It was like a melted...” Read full tasting note
Grown and produced using bio-farming methods on a tucked away hillside near Sun-Moon Lake in Nantou County, Ruby 18 sets the bar for Taiwanese black tea.
This wiry, full-leafed tea is known for having cool, wintergreen top notes over a warm cinnamon body. When stored away properly and allowed to rest, this minty character will increase over time, making this a tea you can explore again and again. Organically grown but not certified. Best enjoyed using traditional gongfu cha brewing techniques.
What we’re doing:1 heaping tablespoon (about 3 grams) of Ruby 18 per 6-8 oz serving
Heat fresh water to 195º-205ºF
Steep 3-5 minutes
Multiple infusions
What we’re tasting:
Wintergreen mint
Cinnamon
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