The Unique Cultivar of 18-Ruby White Tea: The cultivar used for 18-Ruby White Tea is a distinct tea plant variety known for its remarkable qualities. This cultivar, often referred to as "Hong Xin Bai Hao" (红心白毫) in Chinese, translates to "Red Heart White Pekoe" in English. It's named after the tiny, reddish, heart-shaped leaves that are characteristic of this tea when it undergoes the bug-bitten process. The Origin of 18-Ruby White Tea in Taiwan: The history of 18-Ruby White Tea in Taiwan is intertwined with the story of Oriental Beauty Tea (Bai Hao Oolong). Oriental Beauty Tea is believed to be the precursor to 18-Ruby White Tea and shares a similar bug-bitten production process. Both teas trace their origins back to the late 19th century when tea cultivation was burgeoning in Taiwan. The development of this tea can be attributed to the serendipitous discovery of tea leaves affected by leafhoppers. A forward-thinking tea farmer noticed that certain tea leaves, bitten by these insects, resulted in a unique and enticing flavor. Instead of discarding these leaves, he decided to process them into tea, which marked the beginning of this distinctive tea variety. Over time, Taiwanese tea artisans refined the production process to harness the full potential of this unique cultivar and its bug-bitten leaves. The tea's growing popularity can be attributed to its unparalleled flavor profile, which is characterized by a harmonious blend of honeyed sweetness, fruity notes, and a subtle floral bouquet. Popularity and Recognition: Taiwan's 18-Ruby White Tea has gained widespread recognition in the world of specialty teas. Its exquisite flavor, along with the captivating story of its discovery, has made it highly sought after by tea connoisseurs and collectors worldwide. It's often considered a true gem in the world of teas. Today, the cultivation and production of 18-Ruby White Tea continue to be a labor of love for Taiwanese tea growers and artisans. Each step in the process, from encouraging leafhopper activity to precise processing, is done with meticulous care to preserve the tea's unique qualities. Notes: Blueberry, vanilla Aroma: Honey, fermented plum Gongfu Brewing Instructions: Method 1 (Sweet and fruity): Use a 100ml gaiwan and add 3.5g of this tea. Fill it with boiling water to rinse, then steep for 40 seconds at 185ºF (85ºC). For the second infusions, reduce the steeping time to 30 seconds and add an additional 5 seconds for subsequent infusions. Method 2 (Refreshing and complex) : Use a 100ml gaiwan and add 4g of the tea leaves. Begin by rinsing with boiling water, then steep for a brief 3-5 seconds at a temperature of 205ºF-210ºF (?ºC-?ºC). Repeat these infusions with a similar steeping time, allowing for at least 4-5 rounds. For subsequent infusions, increase the steeping time by 10 seconds.
