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First 2023 spring tea in our shop!

Tea made in organic garden in Ming Jian, Taiwan.

It was made from Hong Yu (TTES 18) cultivar which is famous for its cooling menthol aroma.

Teas kind of bush is usually used for making black teas… but here we have something completely different.

Small batch of white tea rolled in style similar to Baozhong or yancha.

Liquor is smooth and refreshing. You will find here menthol notes combined with pleasant spiciness similar to first flush Dajreeling teas and fresh lemon/orange nuances.


Origin:  Ming Jian, Nantou, Taiwan,

Harvest: March 2023

Cultivar/Tree Variety:  Hong Yu, TTES 18, Ruby

Temperature of water and amount of leaves: 90-100 C 3-4g/100ml. (Please try different temperatures to find the best way for you)

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the hot water to the pot.  First infusion should be short- not more than 40-50 second. We suggest to increase brewing time for 15-20 seconds in each next brewing.

This tea is excellent for more casual brewing in the bowl or mug.

Additional information


30 g, 50 g, 100 g


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