Ruby Red Black Tea - 2017 aged

Flavor: Ripe figs, dried plums, with notes of dark honey, cinnamon toast, toasted caramel, roasted almonds, and hints of eucalyptus and spearmint. Medium-bodied, earthy and highly complex. Exquisite velvety red brew that yields several complex infusions.

100 gram pouch (3.53 ounces)

Elevation: 700 meters

Harvested: Fall 2017. Sun Moon Lake, Nantou County, Taiwan. Hand plucked in small batches.

Story: This very distinct black tea is grown and produced by Mr. Li, his wife and two teenage boys from tea leaves never touched by a drop of synthetic pesticide. The cleanliness is pronounced in the cup! Red Jade Tea is as much a pleasure for the nose as it is for the taste buds!

The character of Red Jade is unique among black teas. The name Red Jade was given to this tea due to its luminescent reddish brew. Also known as Taiwan Tea No. 18 Red Jade is a hybrid of the Assam tea plant and the wild tea tree that grows naturally in the mountain forests of Taiwan. This strain of tea was created in the Sun Moon Lake tea growing region of Nantou County. Since it possesses the DNA of a wild plant in the local ecosystem, it has natural immunity to some of the “pests” that tend to compromise the health of the more conventionally cultivated tea plants. As with many other teas we procure, these leaves were tested for compliance with the stringent EU norm for residual pesticide content and it came out squeaky clean!

These wild tea qualities, in combination with the Assam tea plant that was originally a native plant to South and Southeast Asia produces an extraordinary type of black tea. The processing of black tea involves full oxidation of the leaves after being harvested, followed by low-temperature drying without any roasting. Since black tea is processed without being exposed to high temperatures to cease oxidation or subsequent roasting, it maintains more of its natural character – like that of dried fruit or nuts. Summer is considered to be the prime harvest time for black tea, when the leaves contain the most catechins, providing more flavor and astringency.

Brewing advice -

Water temperature: 200 to 212 degrees

Number of infusions: 3 to 8. Each infusion creates a unique flavor profile.

This tea is shipped to you in it's own hermetically sealed, reusable zipper pouch.