Ruby #18 or TTES #18 — it’s an experimental hybrid of Yunnanese/Burmese Camellia sinensis (var. assamica) and wild Taiwanese tea bush (var. formosensis). The mention of ruby in the name refers to the color of the brewed tea. It’s harvested in Taiwan, Nantou County, at the Sun Moon Lake.
As for the flavor profile: you’ve got mango, cocoa, menthol, grapes, cinnamon, blackcurrant leaves, pine needles, camphor, rye bread, floral-citrusy notes. These are the general markers, but there’s always something new in each brew, so dive in and let your imagination run wild while the ruby tea flows :)
The aftertaste is complex and long-lasting — a viscous sweetness intertwines with berry acidity. With prolonged exposures, a delicate Assam-like bitterness emerges.
It holds up well to multiple infusions — 4−5 grams of leaves can easily transform into a liter of drink. The temperature and brewing method are up to you; Ruby #18 is just as good in a boiling thermos as it is in a regular, cooled teapot.
This tea is lively; it warms you up in bad weather, noticeably invigorates, clears your head of thoughts, and fills you with confidence. Not recommended for nighttime sipping.
Looking for something unique in red tea? This is it :)