Ruby 18 or “Red Jade” is a special Taiwanese cultivar that was developed with an eye on producing a novel flavor in the world of Hong Cha. The process began in 1962 and finally in 1999 they were satisfied with the results of the tea they call Hong Yu. It's a cross of a wild Taiwanese Chin Shin type varietal with Burmese Assam. It has a characteristic wintergreen note, as well as pine, menthol, eucalyptus, camphor and cinnamon. It's a robust tea, but much sweeter and lighter than Assam.
This Ruby Hong GABA hails from Yu Chi township in Nantou county. You'll find it is lighter than Red Jade, with softer mentolated notes but heavier fruity notes such as raisins and red currants. It's a stronger tasting tea than the Gaba oolongs you might be more familiar with so make sure you don't overbrew or you'll surely notice the astringency of its assamica genetic heritage.
Origin: Yu Chi, Nantou, Taiwan
Harvest: September 2024
Color of liquor: orange
Aroma: wintergreen, pine, menthol, eucalyptus
Flavor: sweet, fruity, honey, camphor, cinnamon
Temperature: 100º c
Steeping Time: Preparation as Bowl Tea: 1,5 gr. 95-100 degrees
Gongfu tea; 5gr. 100 degrees. very short infusions that become progressively longer
Shiboridashi 120ml. 3grams tea. 1min; 1min; 1,5min, 2min...
