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“It’s been a while since I had a smooth black version of this one. Wintergreen Mint and cinnamon notes are apt. It’s fairly resilient to astringency, but it can get there. It was like a melted...” Read full tasting note
Grown and produced using bio-farming methods on a tucked away hillside near Sun-Moon Lake in Nantou County, Ruby 18 sets the bar for Taiwanese black tea.
This wiry, full-leafed tea is known for having cool, wintergreen top notes over a warm cinnamon body. When stored away properly and allowed to rest, this minty character will increase over time, making this a tea you can explore again and again. Organically grown but not certified. Best enjoyed using traditional gongfu cha brewing techniques.
What we’re doing:1 heaping tablespoon (about 3 grams) of Ruby 18 per 6-8 oz serving
Heat fresh water to 195º-205ºF
Steep 3-5 minutes
Multiple infusions
What we’re tasting:
Wintergreen mint
Cinnamon
Company description not available.
It’s been a while since I had a smooth black version of this one. Wintergreen Mint and cinnamon notes are apt. It’s fairly resilient to astringency, but it can get there. It was like a melted chocolate candy cane when I sipped it after an accidental western steep. Otherwise, it had the usual notes of tomato and eucalyptus as well. It’s a very good example, and a sample I was glad to have. I’m not sure if $13 an ounce is a good price, however.
Flavors: Cinnamon, Cocoa, Eucalyptus, Malt, Mint, Pepper, Pine, Smooth
Yikes, $13/ounce sounds pricey.