Ruby 18

About the tea

Ruby 18 is a Taiwanese red tea made from Taiwan Tea No. 18, known as Hong Yu, or Ruby. This large-leaf cultivar has a soft, layered profile of cinnamon, spiced caramel, fresh mint and exotic fruit. Bitterness is almost absent and astringency minimal. It suits those seeking a full-bodied yet delicate red tea without sharpness and with a long finish.

Origin and production

The leaves were grown and processed in Yuchi Township, Nantou County, one of Taiwan’s principal tea regions. The garden for this harvest lies at 850–900 metres. Yuchi is a historic centre of Taiwan’s tea industry and the main production area for this cultivar.

Taiwan Tea No. 18 was developed at an agricultural research station in Yuchi. Hybridisation began in 1946, and the cultivar was introduced in 1999 after decades of selection. Its lineage combines large-leaf Assam tea brought from Burma in 1939 with Taiwan wild mountain tea whose seeds were collected on Mount Simao in 1925.

This mountain tea grew in the forests of central and southern Taiwan. DNA analysis led to its recognition in 2009 as the distinct and threatened species Camellia formosensis. Seeds planted at the research station became one of the genetic foundations of Ruby 18; the species is now included in Taiwan’s forest-conservation programmes.

The leaves are withered, rolled, fully oxidised and dried, followed by medium final heating. This is a classic fully oxidised, loose-leaf red tea without additional post-fermentation.

Taste and aroma

The aroma is soft, layered and warm. Cinnamon and spiced caramel meet fresh mint and shades of dried and ripe tropical fruit. The mint note is natural, without flavourings or additives, and comes from the wild mountain tea lineage combined with the substantial Assam base.

The liquor is clear and ruby-coloured. Hong Yu lacks the white down found on many small-leaf red teas, so the dry leaf looks different and the infusion has an especially clean colour.

The liquor is full and enveloping, with a soft, almost velvety texture. Bitterness is virtually absent; minimal astringency appears only as light dryness in the finish. The aftertaste is long, gradually unfolding into caramel, mint and fruit. Cinnamon and caramel are brightest at first, mint and fruity softness emerge later, and the final infusions become especially smooth.

How to brew

Gongfu brewing: use 5 g per 100 ml in a porcelain gaiwan or small teapot, with water at 85–95 °C. Begin at the lower end to avoid over-extraction. Do not rinse the leaves; drink the first infusion. Steep for 40, 30, 30, 40 and 50 seconds, draining completely each time.

Western brewing: use 3 g per 250 ml at 90–95 °C. Steep for 2–3 minutes and separate the leaves. Infuse again, adjusting the time to the strength of the previous cup.

The tea session

This tea feels unhurried and composed. It remains approachable for a newcomer without becoming dull: mint and caramel gradually separate across the infusions, while the long finish keeps the conversation going. It suits an easy morning or quiet evening when softness and depth are welcome without sharpness.

Storage

Keep the tea at a stable room temperature, away from sunlight, moisture and strong odours. Use airtight packaging or a tightly closed tea tin. Refrigeration is unnecessary when the container protects the fully oxidised leaves from moisture and odours.