“Moving onto my Rishi teas from my 2017 stuff, and these are all 50g packages and will take many a morning to finish off… and while I realize teas like this are just “meant for gong fu”, western...” Read full tasting note
“Day 3 of Sara’s Old Tea. This is a really nice black tea with complex notes. I listed all the flavors I could think of words for, but there are still more dancing around in the background. The...” Read full tasting note
“Nice tea. Minty with savory undertones.” Read full tasting note
Ruby #18 is our name for this grand cru black tea made exclusively from the Hong Yu (“red jade”) cultivar, which was originally developed by cross-breeding a native wild Taiwan tea variety with a Burmese strain of Irrawaddy sinensis. This name Ruby #18 refers to the number by which Hong Yu is cataloged in the Taiwan Tea Research and Extension Station registry of cultivars.
Origin: Nantou, Taiwan
Elevation: 500-850m
Cultivar: TTES #18 “Ruby” (Taiwan Wild Tea X Burma B729)
Tasting Notes: The renowned cultivar renders a very unique profile as a black tea if processed with skill. The essential character presents an assertive, strong flavored cup with a deep red infusion color that reveals rich aromas of exotic spices such as black ginger, sarsaparilla root and clove with a beloved touch of minty wintergreen. This tea is fresh and dynamic with each brew revealing new aromatic notes.
Western Preparation: 1 tbsp, 8 ounces 200°F water, steep 2 minutes
Gong fu Preparation:
Recommended Brewing Vessel: Gaiwan
Fill Gaiwan with 5-7g tea leaves
Water Temperature: 200°F
Rinse tea briefly one time
Steep Time: 20-25 seconds
2nd & 3rd infusions: 20-25 seconds
4+ add 15 seconds per infusion
Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.