Ruby (TTES #18) White Tea｜【小茶米農園】紅玉白茶

White tea has long played an important role in Buddhist temples due to its exceptional quality and symbolic significance. As an integral part of Buddhist culture, it has become a tea deeply cherished by those pursuing faith, mindfulness, and the spirit of Zen. White tea is one of China's traditional tea styles, originating primarily from Fujian Province. Compared with other types of tea, its production process is relatively simple. It is made by naturally sun-drying freshly harvested young tea buds and leaves. Below is an overview of its production methods, characteristics, and varieties.
Production Method
After harvesting, the tea leaves undergo a process known as **withering**, during which they are exposed to sunlight and natural airflow to gradually reduce their moisture content. The leaves are then finished through natural sun-drying. Unlike most other teas, white tea is **not rolled, not heat-fired, and not mechanically dried**. Instead, it is naturally dried without undergoing deliberate oxidation or fixation. Because the fine white hairs on the young leaves remain intact throughout this gentle process, it is known as **"white tea."**
The essential characteristics of authentic white tea are:
* No rolling
* No heat-firing
* Natural drying rather than machine drying
In recent years, Taiwanese tea producers have further refined white tea production by incorporating additional gentle mixing and handling techniques to enhance the naturally high fragrance that Taiwanese tea cultivars are famous for.
Characteristics
White tea is known for its light, delicate body and elegant floral and fruity aromas. The finished leaves are generally fragile rather than tightly twisted, and they crumble easily when rubbed. For this reason, white tea is best brewed in a wide-mouthed vessel such as a tea bowl or gaiwan, rather than in a narrow-spouted teapot.
White Tea in Taiwan
Although white tea has traditionally been enjoyed in China, it has become increasingly popular in Taiwan in recent years. In particular, white teas produced from distinctive Taiwanese cultivars have attracted considerable attention. Unlike oolong tea, which involves extensive hand processing, white tea undergoes minimal intervention, allowing the natural character of the tea leaves themselves to shine. As a result, white teas made from uniquely Taiwanese cultivars—such as **Ruby 18 (TTES No. 18)** and **Chin-Shin-Ganzai**—have become especially sought after.
Ruby 18 White Tea
One white tea that has been quietly gaining popularity both in Taiwan and overseas is **Ruby 18 White Tea**. Ruby 18 (TTES No. 18) is traditionally processed as black tea, as it generally does not perform well when made into green tea or oolong tea. However, when crafted as white tea, its distinctive character is beautifully expressed, earning increasing recognition among tea enthusiasts. The signature cinnamon and mint notes of Ruby 18 remain clearly present, but they are softer and more refined than in its black tea counterpart, creating an elegant and gentle white tea. Another fascinating characteristic of white tea is that it continues to mature naturally over time. As it ages, its flavor gradually evolves, allowing drinkers to enjoy different expressions of the same tea at different stages of maturation.
小茶米 Tea Garden – Ruby 18 White Tea
Tea maker **Lian Yan-Ying** of **小茶米 Tea Garden** is well known for crafting richly aromatic Red Oolong as well as skillfully blending different tea cultivars and seasonal harvests to create harmonious and distinctive flavors. Drawing upon his expertise in blending, Mr. Lian intentionally produces white tea from different harvest seasons. He combines the rich body of winter and spring leaves with the vibrant fragrance of summer and autumn harvests, creating what he considers the most balanced expression of Ruby 18 White Tea. The tea leaves are carefully hand-picked one by one from Ruby 18 tea plants that he personally cultivates and manages before being meticulously processed into white tea. Only **one bud with one leaf** is selected for harvesting, reflecting his commitment to producing white tea of exceptional quality while achieving a beautifully balanced flavor profile.
Tasting Notes: Green plum * Bergamot * Citrus * Licorice * Refreshing cooling sensation * Caramel
Processing: Withered, naturally dried
Origin: 小茶米 Tea Garden, Mingjian Township, Nantou, Taiwan
Tea Maker: Lian Yan-Ying
Cultivar: Ruby 18 (TTES No. 18)
Elevation: 400 meters
Harvest Season: Spring to Winter


Tea leaves : Water (3g:150ml)
Water Temperature: 98°C (208°F)


Steeping time
1st infusion: 30 sec
2nd infusion: 2 min 30 sec


For the best balance of aroma and flavor, we recommend combining the highly aromatic first infusion with the fuller-bodied second infusion before drinking. This allows you to enjoy the tea at its most harmonious expression.