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Product description
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.
Product description
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.