Ruby 18, also known as “Tai Cha No. 18,” is a unique Taiwanese black tea cultivar developed by the Taiwan Tea Research and Extension Station. It is a cross between a Burmese large-leaf tea and Taiwan’s indigenous wild tea. Grown in the Sun Moon Lake region, it is famous for its rich red liquor and signature notes of cinnamon and mint.

Key Features:
• Distinctive Cultivar: Created by hybridizing Burmese large-leaf tea and native Taiwanese wild tea.
• Aromatic Profile: Naturally emits notes of cinnamon and cool mint—aromatic yet refreshing.
• Vibrant Liquor: Produces a bright red infusion that is clear and vivid.
• Flavor: Smooth and full-bodied with subtle astringency and lasting sweetness.
• Origin: Grown in the Yuchi area near Sun Moon Lake.
• Versatile Use: Suitable for drinking plain, pairing with desserts, or making milk tea.

Brewing Instructions:
• Hot Brew: Use water at 85–90°C. Use 1 gram of tea per 100 ml.
Steep for a short time depending on taste.
• Cold Brew: Steep leaves in cold water for several hours. The result is smooth, sweet, and refreshing.

Ruby 18 is often called “Taiwan Fragrance” and has become an iconic Taiwanese black tea globally recognized for its uniqueness and quality.