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 ruity notes such as raisins and red currants.
Preparation Bowl Tea: 2 gr. 95-100 degrees Gongfu, very short infusions
that become progressively longer. 5-6gr. 120ml. 100 degrees C Teapot or
shiboridashi ceramic 120-150ml. 3.5 grams tea. 1.5min, 2min, 3min 100
degrees C
Origin: Yu Chi Nantou, Taiwan
Harvest: September, 2021
Color of liquor: orange
Aroma: wintergreen, pine, menthol, eucalyptus
Flavor: sweet, fruity, honey, camphor, cinnamon
Temperature: 100º c
Steeping Time: 1.5min; 2min; 3min...
