An impressive black tea that exhibits memorable wintergreen and bold red fruit tones alongside great texture.
Notes of savory cherry, distant fire, and wintergreen.
As delicious as it is beautiful, this striking tea is unlike any other black tea. There are immediate and powerful dark fruit-pit notes alongside a wintergreen-like expression, which is quite striking and unique. The dark red quality of this tea seems to go beyond just the rich ruby color.
Taiwan is world renowned for its oolong tea but little is known of its phenomenal Black tea which is often referred to as Sun Moon Lake Black tea due to the location of its growth and production. This black tea is as unique and special as the oolong produced on the special island.
Ruby #18 is relatively new tea cultivar developed in 1999 at the TRES (Taiwan Tea Research and Extension Station) by crossing Assamica with a wild Qing Xin. In the production process the tea is brought to full oxidation, where it develops a rich and sweet brew that has some mi xiang (honey taste) qualities.
The tea brews with an red color, strong body, and smooth texture. We recommend brewing with 200 degree water for the first infusion which should be 1 minute. Increasing brew time with subsequent infusions.
This tastes so good. I wish you were here to share a cup. It is honey and plums? Maybe my first instinct of grapes wasn't so far off. Caramel and cocoa notes are in here as well. Then it finishes with this sensation of mint. Not the taste, the sensation. And not the harsher spearmint type either. This is a very comforting and welcome cooling like from winter mint.
I have to admit, as soon as I saw Ruby 18 Taiwanese Black, I was pretty certain I was going to love this tea. I am not disappointed. In fact I am a bit elated. It has been a while since my last Sun Moon Lake cup and I don't recall any of them having the cooling (and lingering) aftertaste. Possibly they did and I have forgotten.
If you love a soothing black tea, this one comes highly recommended.
This powerful quarter-century oolong was aged alongside ginseng, and has mellowed beautifully while maintaining vitality.
Notes of ginseng, goldenseal, apricot pit, and leather.
Surprising to some, tea can be aged adding great new flavor profiles and nuances that new tea does not contain. Aging tea is an art and requires skill, attention and know-how. It is not just a matter of putting the tea away in a clay jar in the attic somewhere and finding it years later (although that also occurs). In order for tea to age well a number of conditions must be met relating to temperature, humidity and isolation from strong odors that can ruin a batch of aging tea. Tea that is not aged properly can have an overly sour taste and stale smell to the leaves. When aged with artistry something wholly new is created.
This treasured Aged Ginseng Oolong is such a treat! It has the mellowed smoothness of an aged oolong with the rich sweet finish that the gentle ginseng scenting provides. It is just a hint or light brush stroke of ginseng, most likely the dusting of a fine ginseng powder placed on the tea before its long slumber in clay vessels.
This tea has a rich dark color that is smooth without any bitterness or astringency. It is satisfying and due to its age is of limited quantity.
Lovely wide twisted leaves open into a sunny and grassy day with this laid back, light, and playful tea.
Notes of spring flowers, butter, and sunny grass.
This is a tea that we first discovered on a day trip to Ping Lin, a suburb of Taipei which is known for its growth and production of this particular Oolong tea. Bao Zhong tea has a different appearance from many of the other Taiwanese Oolong teas in that its processing utilizes a twisting of the tea leaf instead of a tight semi-ball rolled style of tea production. This tea processing is similar to that of the Wuyi Oolong production of Fujian Province in China.
This tea was named due to creators use of sealing the tea between two sheets of paper to resemble an envelope. Bao Zhong roughly translates to mean “wrapped kind tea.” This Taiwanese Bao Zhong comes from the Wen Shan region of Northern Taiwan which has been the traditional home of Bao Zhong production in Taiwan.
This tea has a light brewing color and a very aromatic fresh floral notes with a sweet finish. It is a great introduction to lighter oolongs in that it will not get bitter if steeped too long. It is light and uplifting tea and reminds us of the fresh spring lightness of a warm cup of fragrant oolong tea.
This tea provides a perfect niche for the tea connoisseur looking for a lighter tea without any of the sharp notes of a green tea. Brew the first infusion with 200 degree water for 60 seconds, doubling the brew time with each subsequent infusion.
The aroma off the cup is so good. It is flowers and a subtle spiciness. The liquor is a bright yellow. Everything about this cup is making me happy... and then I tasted it.
Oh My! This is soooo good. Maybe it is extra special because my day until now has been one battle after another (computers, software, and cameras). Maybe, but I don't think so. This really is that good. You have that wonderful scent along with a smooth buttery corn flavored sip. I can feel it melting the stress away.
For an instant I get a flash of spice at the back of the tongue that I thought was going to turn into briskness but it doesn't. Incredibly smooth.
This is the lighter greener side of oolong. The dark roasting I kind of expected is totally absent. It is nicely complex but subtle. If you only like the grab your throat bold roasty stuff, then this isn't your tea. If like me, you prefer a soothing light green oolong that should steep 4 times, then this is delightful.
I spent most of the weekend outside working, and this tea called to my gaiwan and I to be brewed. I opened up the package to reveal a chaotic assortment of darkened leaves with thick stems. the leaves were incredibly aromatic with a sweet scent of crisp pears, oats, honey, barley, and a smooth graham cracker. This was a unique and enticing aroma. I warmed up my gaiwan and placed a handful inside. The scent deepened to a warm grass base with sweet raisins and light mineral aroma mixture. I sat and enjoyed this array of scents for some time. I washed the leaves once and prepared for brewing.. The flavor began with a full body. I tasted a nice vegetle base with a smooth spring grass sharpness. A sweet sensation flowed over my palette and progressed into an almost creme tone. This lulling sensation was followed by a light fruitiness and some buttery tones. This brew was quite good, and it was a fully encompassing experience. The brew lightened up in later steeping and moved into the grassier and sharper tones. This tea is quite good, and it would do well for a daily drinker.
This teapot is incredibly functional and has several features like a cut-out rim and drip guard that make it a joy to use.
Artful and utilitarian, with handmade variations in each pot.
We have been using this kind of brewing device for years, and it has become a standby. The orange-red dot is a result of oxidation and reduction in the kiln. The clay used is Japanese red shudei, and in the firing process, part of the pot is buried, part exposed, resulting in the unique coloration pattern.
This fine kyusu is ideal for brewing with friends or individually for a full 8oz cup of tea. The teapot handles easily in one hand pouring and the flow of tea is extremely clean with no dribbling.
Many functional and artistic enhancement have been added to this unique pot. There is a ceramic filter in the pot which makes it ideal for brewing all types of teas from Japanese greens to Taiwanese oolongs and more. The flange on the lid is cut out on the back side to facilitate easy removal of tea leaves and the handle is textured for no slip pouring.
This is an unglazed pot with a burnished clay finish making it smooth and beautiful. It will make a treasured piece in any collection.
This teapot was handmade in Aichi, Japan, and has a volume of 280ml (9.5oz).
Handmade and traditional, this unglazed red shudei clay Japanese teapot is a simple treasure.
Simple and elegant function with timeless Japanese red-earth.
This little red beauty can fit in the palm of your hand and brew a delicious pot of tea for one or shared with a friend. This red unglazed mineral rich clay is smooth and elegant. Artistry is evident in its fine pouring and fine ceramic filter. The wide exact fitting lid allows for easy removal of used leaves.
This specific kyusu is made from the Shudei clay from Japan which is iron rich and good for brewing all types of teas. The clay is said to impart a soft smooth and long-lasting taste to the tea due to its unglazed finish and mineral richness.
We've used this very style kyusu for years, and it is one of our favorite brewing devices, especially since after two years of usage it has seasoned so beautifully.
This teapot was made in Aichi, Japan, and has a volume of 140ml (4.75oz).