Ruby No. 18 Hong Cha (Ruby Red Tea), ААА, 2022

Taiwanese red tea Hong Yu (also known as Ruby No. 18) comes from a bush of the same name, bred in the early 20th century at the Taiwan Tea Research and Extension Station (TTES). It has inherited the key characteristics of its wild ancestor, making the finished tea distinctive and easily recognisable. Taiwan is mainly famous for its oolongs, which makes Taiwanese red tea, unlike any other, all the more valuable.

Appearance

The long, purple-black needle-like leaves, twisted lengthwise, give off an aroma of hops, flowers and honey. When warmed by breath, there is a caramel-salty aroma of rye bread, malt and a slight citrus sourness. An unusually aromatic, promising red tea.

Taste and aroma

The orange-red infusion gives off a sweet and spicy aroma with notes of honey and oriental spices: cinnamon, saffron, black pepper. The taste on the first infusion has an unusual menthol note and a slight numbness on the tongue. The tea is slightly sweet, with pronounced tannins and tones of unsweetened rye pastries, like hot bread crusts fresh from the bakery. With each infusion, it reveals a more spicy side with a delicate bitterness. Light citrus and berry sourness. Notes of black pepper, cloves, and coriander. A very bright, full-bodied, rich, and multifaceted infusion. The lid of the gaiwan smells of cassia and bitter herbs. The empty bowl gives off a distinct aroma of buckwheat honey. A strong floral and spicy astringent aftertaste.

Effect

From the very first cup, this tea gives you a bright feeling of energy and desire to be active. It awakens, warms and powerfully invigorates. Tea for morning tea drinking in a ceremonial format or even just in a mug: in the first case, the tone will be more balanced, in the second — a pronounced surge of energy and activity. A very distinctive, unique variety, it is worth trying for anyone who loves red Chinese tea but does not like the excessive sweetness of more budget varieties: it has a good balance of sweetness and tannin, without going to extremes.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 90-95°C
• Ratio of dry tea leaves: 6-7 g per 100 ml water

Brew in short infusions of 10-15 seconds, gradually increasing the time by 5-10 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: clay or ceramic teapot
• Water: 90-95°C
• Ratio of dry tea leaves: 2 g per 250 ml of water

Infuse for 3-4 minutes