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We went to Yong Kang Street a few times, exploring different parts of it. One time, we went into Tea to Tea, a prepared-tea shop that had some loose leaf as well (a pretty common setup, think Ten Ren if you’ve been to one in the U.S.). After the unfortunate start with the bottled Ruby 18, I assumed that this leaf would be of similar quality and intended to have sugar added. So I was pleasantly surprised when I tried to order it with boba and 30% sugar and was told that neither was an option; that this was one of a few teas on the menu that could only be customized as hot or cold, no sweetener and no toppings. I ordered it iced and waited the requisite time for them to brew it fresh. And it was a noticeable improvement over the bottled tea: super smooth, a little woody, with a much more pronounced cinnamon note. They gave me the leaves in a special little to-go container so I could rebrew them, so I cold brewed them overnight when I got back to the hotel for a really lovely second brew.