Ruby 18 / Red Jade Black Tea

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Dark Honey | Cocoa Husk | Eucalyptus

Grown near the pristine waters of Sun Moon Lake in Nantou County, Ruby 18 – also known as Red Jade – is crafted from a distinctive hybrid of Taiwanese Indigenous tea and Burmese Assamica. This unique cultivar thrives in the cool, high-altitude climate and is carefully hand-harvested and fully oxidized to highlight its bold character and refined elegance.

This tea brews into a vibrant ruby-red liquor with a velvety-smooth texture and a long, clean finish. Expect deep, naturally sweet notes of dark honey, ripe plum, and cacao husk, balanced by a subtle lift of eucalyptus. Its layered complexity and aromatic depth make it both invigorating and comforting.

Bold, bright, and elegant, Ruby 18 is a modern classic in Taiwanese black tea. Its vibrant energy, distinctive flavour, and beautiful craftsmanship make it an unforgettable cup, perfect enjoyed on its own or paired with pastries and desserts.

Brewing Recommendations:

Western:
2 g | 250 ml | 90-95°C (195-203°F) | 3-4 min

Gongfu:
4 g | 100 ml | 90-95°C (195-203°F) | 20–30 sec (1st), +10 sec

Cold Brewing:
5 g | 500 ml | 8 – 24 hours in the refrigerator

Notes:

Western Brewing:
Longer steep times, fewer infusions (1-2).

Gongfu Cha:
Short steeps with multiple infusions (5-8+) Increase steeping time gradually.

Cold Brewing:
Long steep times in the refrigerator, fewer infusions (1-2).

Adjust based on personal taste, water quality and leaf to water ratio.

*Our tasting notes reflect our personal experience, everyone’s sense of taste and smell is unique. Use them as a guide in your own exploration. Brewing tips are suggestions; feel free to adjust based on your preferences. Enjoy finding your perfect cup!