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Sun Moon Lake Ruby

Hand Picked Spring 2016, Taiwan
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A very mellow black. A hint of cinnamon on the lightly malted palate.

Ruby #18 is the name of the cultivar used to make this black tea. A hybrid of Camellia sinensis assamica and a local wild grown cultivar, it is the result of almost 50 years of research by the Taiwanese Tea Research and Extension Station.

Taiwan is largely dedicated to the production of oolong, but a small percentage of black and green tea is still found. The majority of black comes from Sun Moon Lake in Nantou county – an area first planted in the 1920s by the Japanese, who ruled Taiwan at that time. They planted tea bushes from Assam to make black tea for export, realising that the lake area’s heavy, moist and stable temperature was most similar to the tea gardens of Assam. 

Our Ruby has long and twisted leaves which have a lovely bouquet of hay when dry. The tea really is very interesting, with a slightly sweet palate that is low in acidity, with prune-like fruit and a dry finish.

Brewing Guidelines

  • 3g
  • 150ml
  • 2 mins
  • 95°C

Brew at 95°C with freshly drawn and filtered water. Use 3g per cup. Steep for 2 minutes before serving. Re-infuse once (maybe twice) for 3-4 minutes.

NB The leaf quantity, infusion time and temperature can be adapted to suit personal preference.

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