Ruby White Tea, is crafted from the TTES No. 18 cultivar, is a unique and rare tea that beautifully blends the characteristics of both white and black teas. It offers a complex, rare and harmonious blend of a unique combination of floral, fruity, minty and spicy notes, along with a smooth and refined mouthfeel, making it a versatile tea that can be enjoyed on any occasion.
Flavour Profile
Appearance:
The dry leaves of Ruby White Tea are long, slightly twisted, and showcase a mix of silvery-white buds and darker leaves. Once brewed, the leaves unfurl into beautiful, elongated shapes, revealing their delicate nature.
Aroma:
The aroma is captivating and complex, offering a bouquet of floral and fruity notes. You’ll notice hints of honey, orchids, and a subtle undertone of mint, which is characteristic of the TTES No. 18 cultivar. There’s also a gentle spiciness reminiscent of cinnamon or clove, adding depth to the fragrance.
Flavor:
The first sip of Ruby White Tea reveals a smooth, mellow sweetness that is both refreshing and satisfying. The flavor profile is layered, with initial notes of ripe stone fruits like apricot, followed by a delicate floral undertone. As the tea cools slightly, a subtle hint of mint and a touch of earthiness emerge, balancing the fruity and floral characteristics. The tea has a natural sweetness with a silky mouthfeel, making it a delightful and complex brew.
Mouthfeel:
The texture is smooth and light, yet with a slightly creamy body that lingers on the palate. The tea leaves a pleasant, clean finish, with a sweet aftertaste.
How to Brew
Gong Fu Cha:
4-5g / 100ml , 90°C, white porcelain gaiwan.
First steep 25 sec, add 10 secs each steep.
Teapot:
Tea / water ratio 1:100, 80°C, brew for 3 mins.
Behind the Tea
TTES No. 18, also known as “Ruby Red” or “Hong Yu” / “ Red Jade” was specifically bred by the Taiwan Tea and Beverage Research Center. It is a cross between an Assamica strain and a wild Taiwanese tea variety. The result is a tea that is deeply aromatic, with a distinctive flavour that stands out among other cultivars.
This cultivar, originally developed in Taiwan for black tea production, is famous for its robust and complex flavor profile. When processed as a white tea, it retains the depth and richness associated with black tea while offering the delicate and subtle qualities of white tea.
