This is a Red/Black tea of the TTRES (Taiwan Tea Research & Experiment Station) No. 18 (aka Ruby Red) cultivar grown and processed in Mingjian Township, Nantou County, Taiwan. This cultivar was created after much experimentation and was unusually, developed only for it’s taste. It is a cross between Camellia formosensis a local native wild tea species/subspecies/variety and a Burmese Camellia sinensis var. assamica variety, first officially announced in 1999.

The dry leaves have a strong jam-like fruity aroma with a slightly cheesy funk to it, remeniscent of some kind of exotic incense or perfume. The funk fades as infusions go on while the berry-like jam aroma reaches a more generic fruity sweetness. Tannins are strong even in short brews and the tea has a decent head feeling and stomach effect as you’d expect from it’s assamica roots. Short brews and slightly lower temps are preferred to appreciate the strong flavours of the tea without too much bitterness from the tannins. Will brew for 5 brews at least and keep going from there maintaining strength but losing complexity. I did find visible bug bites on some leaves and the plant’s response to this is likely adding to some of the sweetness of the tea.

Processing:
1. Picking
2. Withering
3. Rolling and oxidation
4. Drying