#034 Kogyoku Black Tea｜TTES No.18 (Ruby) Black Tea

When it comes to Taiwanese black tea, there are varieties such as Hualien's Honey Black Tea, Nantou's Ruby Black Tea, Alishan/High Mountain Small Leaf Black Tea, and more recently, Hongyun Black Tea and Tieguanyin Black Tea. And as for oolong teas that are close to black tea (fully fermented), there are Oriental Beauty (fermentation level 70%-80%) and Red Oolong (fermentation level 90% + deep roasting).

 "Ruby Black Tea," a specialty of Sun Moon Lake, is a black tea made from the Ruby variety. This variety is very unique to Taiwan, and it was created after 50 years of research by crossbreeding the native Taiwanese mountain tea with the Indian variety (Assa Mika type) tea plants cultivated in Myanmar. The so-called Indian variety has large tea leaves, ferments easily, and is suitable for black tea; in Taiwan, it is often called the "large-leaf variety." On the other hand, the Chinese variety (Sinensis type) has relatively small leaves and is suitable for green tea and oolong tea; Taiwan's Qingxin Oolong and Japan's Yabukita all belong to the Chinese variety, and in Taiwan, they are called the "small-leaf variety."

 Currently, over 95% of Taiwanese tea is a "small-leaf variety" used to make oolong tea. These are tea plants (such as Qingxin Oolong and Tieguanyin) brought from China 200 years ago and varieties that have been improved from them. However, Hongyu is a rare large-leaf variety. Taiwan's wild native variety, "Taiwanese mountain tea," is actually a large-leaf variety, and there is an established theory that it came from around India during the Ice Age. It has completely different roots from China and is a genuine Taiwanese tea that does not belong to the Chinese tea family. Taiwanese mountain tea has aromas of mushroom, mint, cinnamon, almond, and coffee. Cultivated Taiwanese mountain tea, rather than wild, was studied as Taiwanese Tea No. 24. Hongyu (or Taiwanese Tea No. 18), a large-leaf variety, was created by crossbreeding the pollen of Taiwanese mountain tea (large-leaf variety) with the pistil of Myanmar tea (large-leaf variety). Neither parent is related to Chinese varieties, making it a unique and special variety that originated in Taiwan. Ruby Black Tea, which now occasionally appears in tapioca drink bars, is becoming increasingly well-known.

 Because of its distinctive and strong aroma, tea made during the "Great Heat" period (late July), just before the beginning of autumn, will have a milder and smoother taste.

 We have selected these Ruby Black Teas, which were produced at our shop at various times of the year, after tasting them.
 Please take your time and enjoy yourself.


 

  

   
 Aroma and Flavor
   
 Mint, cinnamon, woody
  
  

   
 How to make it
   
 Withering → Full fermentation → Kneading → Drying
  
  

   
 Place of origin
   
 Nantou Meima
  
  

   
 farm
   
 small tea rice farm
  
  

   
 elevation
   
 200m
  
  

   
 fermentation
   
 ★★★★★
  
  

   
 roasting
   
 ☆☆☆☆☆
  
  

   
 Production period
   
 This tea was produced during the period of "Great Heat," just before the beginning of autumn.
 A milder and smoother taste.
  
  

   
 remarks
   
 After opening, store away from direct sunlight and humidity.
  
 


 Tea leaves: water
 5g: 150ml

 Hot water temperature
 98 degrees

 Infusion time (H)
 First brew/1 minute
 Second brew/1 minute 20 seconds
 Third brew/1 minute 30 seconds
 *Using Taiwanese double cups is recommended to fully enjoy the fragrance.

 Cold brew (C)
 5g of tea leaves, 600ml of water, refrigerate for 6-8 hours.