RED TEA #21

Aroma: bright, intense, enveloping, and multi-dimensional. It encompasses notes of honey with spices, eucalyptus, orchid, camphor, dry wood, cinnamon, pine needles, and tobacco.

Taste: in one infusion, it offers a clean honey flavor with hints of spices and a refreshing minty aftertaste. In another infusion, it exhibits fruity notes of raspberries and caramel, with a touch of cinnamon and a subtle hint of acidity. The tea leaves are carefully roasted and preserved, retaining their natural curl. As a result, the leaves can be steeped for a long time without becoming bitter.

Effects: It provides warmth, invigorates, and gives strength.

Collection: 2022, Nantou County, Taiwan.

The taste profile of any tea is determined by three components: origin, tea cultivar, and processing method. Each aspect deserves attention when it comes to Ruby #18.

The Japanese discovered that the Sun Moon Lake region was ideal for tea cultivation during their occupation of the island. The largest freshwater lake on the island is well-protected from strong winds by the Shuisheshan and Dajianshan mountains. The climate is moderately temperate with moderate humidity and no drastic temperature fluctuations.

The tea cultivar used is TTES #18, also known as Ruby Red tea. It is one of the treasures developed by Taiwanese tea farmers. It is a hybrid of Yunnan and Burmese Camellia Sinensis var. Assamica and a wild Taiwanese tea variety.