Classic, organic Ruby Black tea from our friend’s garden.

Taiwan Tea Experimental Station spent over 50 years perfecting the breeding program in order to release this cultivar in 2003.

This is a unique cultivar created from an existing Taiwan native cultivar crossed with an Assam cultivar from Burma. The main feature of well made Ruby black tea is the flavour – with strong menthol and camphor and olibanum notes mixed with vibrant tannic mouthfeel and long, cooling aftertaste.

Please use boiling water and a little bit less leaves than you usually use (recommended 4,5g/100ml).


Origin: ca. 350  m. above sea level,  Ming Jian, Nantou county, Taiwan,

Harvest: October  2023

Cultivar/Tree Variety:  Red Jade / Ruby 18 / TTES. 18 / Hong Yu /

Temperature of water and amount of leaves: 100 C 4-5g/100ml.

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 boiling water to the pot.  First infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

We recommend to brew this tea also in the bowl-style- then please use around 1,5g of leaves for 100ml of water.

Additional information


30 g, 10 g, 50 g, 100 g


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