Ruby Black

Ruby Black – Black Tea

Origin: Taiwan

Infusion Temperature: 85°-90° Celsius

Infusion Time: 4-5 minutes

Serving Size: 1 grams/100 ml

Brewing Reccomendations: Multiple infusions up to 7-8 times.

Brewing Methods: Gong Fu Cha

Ruby Black, is an extraordinary high-mountain tea cultivated at an altitude of 2000 meters, showcasing the exceptional terroir of Taiwan’s Gao Shan (High Mountain) region. Though classified as a black tea, Ruby Black intriguingly bridges the gap between traditional Taiwanese oolong and black tea. Its leaves are meticulously rolled in the classic oolong style, reflecting a hybrid approach in its leaf processing that imparts characteristics of both tea categories.

With an oxidation level of approximately 65%, this tea offers a unique sensory experience: it delivers the freshness and delicate floral notes typical of Taiwan’s high-mountain teas, combined harmoniously with the rich depth and complexity of a black tea. This balance creates a rare and nuanced flavor profile that is both vibrant and profoundly satisfying-difficult to capture fully in words but unquestionably rewarding to taste.

Ruby Black is best enjoyed through the Gong Fu Cha brewing method, which allows for 7 to 8 infusions, each revealing new layers of aroma and taste as the leaves unfurl and release their essence.

The cultivar used for this tea is Jin Shi, known for its fine quality and adaptability to the high-altitude environment. Ruby Black stands as a testament to the innovative spirit of Taiwan’s new generation of tea masters honoring tradition while exploring new frontiers.

This exceptional tea is a must-try for connoisseurs seeking a sophisticated, balanced high-mountain black tea with an intriguing twist.