Item: Organic Taiwan Nantou Ruby #18 (Red Jade)Gaba Black Tea in 2 flavors
Cultivar: TTES #18
A. 30g +/- 5% (1.06 oz) of each loose leaves in 2 sealable pouches
B. 60g +/- 5% (2.12 oz) of each loose leaves in 2 vacuum-sealed pouches
C. 100g +/- 5% (3.53 oz) of each loose leaves in 2 vacuum-sealed pouches
Organic Hong Yu Hong Cha, Sun Moon Lake black tea (well-known as Ruby #18 or Red Jade) can be declared "Red Treasure" in central Taiwan. A hybrid from a Burma Assam varietal (mother) and a Taiwanese wild Camellia Sinensis varietal (father), was researched for years by TRES developing as a unique new cultivar producing carmine and perfectly clear liquor with super high quality and super famous to the world. The tea trees are widely planted in Nantou County growing thick and rich tea leaves due to the fertile soil and moderate climate in central Taiwan.
Standard black tea processing plus Gaba tea processing produces the unique Gaba Black flavor which makes you, black tea lovers, fall in love with its smooth and balance, taste quite distinct from the classical Ruby #18 Black Tea. Both teas with unique sweet malt aroma and cinnamon and mint flavor, delicious with hints of fruit, and a little earthy make it truly unforgettable.
The water used to steep this tea is about 80-99 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 3 (or 1) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.
For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be filled with leaves and initially steeped for 20 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves may be steeped multiple times.
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