Introduction:Taiwan Tea No. 18 Ruby Red Tea is a unique tea variety native to Taiwan, combining the strengths of Myanmar Assam and Taiwan’s wild mountain tea, and boasts distinctive mint and eucalyptus aromas. This article will delve into the origin background and flavor characteristics of this red tea, and provide professional brewing suggestions — including optimal water temperature, steeping time, and multiple infusion techniques — to help you fully experience the layers and charm of Ruby Red Tea.
Taiwan Tea No. 18 Ruby Red Tea is a specialty tea developed over many years by the Taiwan Tea Research and Extension Station, with its main production area located in Yuchi Township, Nantou County, adjacent to the picturesque Sun Moon Lake. This tea is a hybrid cultivar bred from a Myanmar-introduced Assam variety (designated B-729) and Taiwan’s native wild mountain tea (designated B-607). It not only inherits the rich depth of the Assam lineage but also integrates the fresh herbal notes unique to Taiwan’s mountain tea.
The liquor of Ruby Red Tea presents a deep amber color that is visually captivating. Upon tasting, the first impressions are the pronounced aromas of mint and eucalyptus. With further sipping, subtle notes of black pepper spiciness and a rich jam-like sweetness can be detected, making for a complex yet well-balanced flavor profile. Notably, this tea has an extremely low astringency, offering a smooth mouthfeel, with only a slight dry finish lingering on the palate — making it hard to resist drinking cup after cup.
In terms of leaf appearance, Taiwan Tea No. 18 leaves are relatively large and twisted in shape, features that stem from its native and hybrid heritage. The brewed liquor is not only attractively colored but also possesses a distinctive aroma — carrying a slightly herbal, salty-savory note while subtly blending with spices and the freshness of herbs, resulting in a uniquely refined tasting experience for Ruby Red Tea.
If you want to brew high-quality Ruby Red Tea at home, mastering the correct brewing parameters is essential. It is recommended to use water heated to approximately90°Cfor brewing. This temperature effectively brings out the tea’s aroma without being too high, which could release excessive tannins leading to bitterness. Steeping time is generally controlled within3 to 4 minutes, which can be slightly adjusted according to personal taste. Those who prefer a stronger flavor may extend the time slightly, but it is not recommended to exceed 5 minutes to avoid the tea becoming overly heavy.
Another major advantage of Ruby Red Tea is its excellent brewability, making it suitable for multiple infusions. Typically, it can be steeped continuously for5 to 7 infusions. As the number of infusions increases, the tea liquor’s flavor gradually becomes softer, yet still retains a fresh herbal base and subtle sweetness. For each subsequent infusion, it is recommended to moderately extend the steeping time by 30 seconds to 1 minute to balance the tea’s performance.
When brewing, it is advisable to use a gaiwan or a tall, slender teapot, which helps the tea leaves fully unfurl and the aromas concentrate. The amount of tea used can be adjusted based on the capacity of the teaware, typically around 3 grams of tea leaves per 150 ml of water. Additionally, for the first few infusions, it is good practice to pour out the liquor quickly to avoid excessive tannin release, which could affect the overall balance of the taste.
In summary, Taiwan Tea No. 18 Ruby Red Tea is not only a source of pride for Taiwanese tea but also a red tea with a unique flavor and rich layers. Whether enjoyed alone or shared with friends, as long as you master the correct brewing method, you can fully appreciate the enchanting interplay of mint, eucalyptus, pepper, and fruit notes, as well as the perfect balance of low astringency and high aroma. Now, go ahead and use 90°C water and the appropriate timing to brew your own cup of Ruby Red Tea.
The above content is compiled by CoffeeHunters, a coffee news website.
