Elevation: Ruby Jade - The Daily Tea

Hong Yu
Ruby Jade
十八號

The new tea on the block proves that modern science can produce a gem of a brew.

Also known as: Ruby Black, Red Jade, Ruby #18, TTES No. 18

Origin: Sun Moon Lake district of Taiwan

Type: Taiwan black tea

Appearance: Leaves are large, very black, and very twisted, almost like an oolong; the brewed tea ranges from deep amber to a pure ruby-red color.

Taste: Smooth and rich, with no bitterness but a slight, pleasant astringency and a long, slightly sweet finish with hints of date and raisin. Sometimes has undertones of chocolate, caramel, and spice.

Aroma: Rich and malty.

Origin: Tea was originally introduced to Taiwan during the Japanese occupation in the early 1900s. The Assam variety flourished in the Sun Moon Lake area of central Taiwan’s Nantou County. In the 1990s, the Taiwan Tea Research and Extension Station began working with local farmers to improve their tea offerings; one result was a new variety of tea called TTES No. 18, a hybrid of an Assamica strain from Burma and a local wild tea. The new tea, grown in the Yuchih district of central Taiwan using pesticide-free natural farming methods, has rapidly become famed for its high quality and depth of flavor.

Steeping Tips: Hong Yu is one of the few black teas that can easily stand up to two to three infusions without becoming either bitter or flavorless. The flavor often changes profile after cooling slightly—try it hot, then allow it to cool a bit for your second sip.

Western Style: Start by steeping 3 teaspoons (about 4 grams) per 8 ounces of hot water (approximately 200-210 degrees Fahrenheit) for 3-5 minutes. For later steepings, use the same temperature water, but increase the time based on your personal taste.

Gongfu Style: Start by rinsing the tea once, then steeping 7 grams per 8 ounces of hot water (approximately 200-210 degrees Fahrenheit) for about 45 seconds. For additional infusions, increase the steeping time to taste, using approximately 30-second increments.

Teaware: A traditional gaiwan or tea bowl is most appropriate for this modern tea. However, Western-style teaware works well, and Ruby Jade tea is forgiving enough to easily be taken with you in a travel mug or infuser.

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