Ruby White Tea is an emerging variety in the SunMoon Lake region in recent years. Combining the unique flavor of “TTES No. 18 Ruby” with white tea processing craft, it has become a star product among Taiwanese white teas. Its biggest selling point is a white tea featuring notes of mint and cinnamon.
The Origin and Characteristics of Ruby White Tea
Around 2020, tea farmers in the SunMoon Lake area of Nantou began experimenting with crafting TTES No. 18 into white tea. While the optimal season for making Ruby black tea is from June to September, spring and winter harvests—despite having higher sweetness—exhibit lower astringency and are less ideal for black tea. As a result, some tea farmers turned the spring and winter Ruby harvests into white tea. The plucking standard for Ruby White Tea mainly consists of mature one-bud-two-leaf flushes (Gongmei grade), with a small portion of tender one-bud-two-leaf flushes (Baimudan grade).
The standout feature of Ruby White Tea’s flavor is the signature profile of the Ruby cultivar—distinct notes of mint and cinnamon. Because TTES No. 18 is a large-leaf cultivar, the tea liquor possesses a bolder, richer body, creating a white tea with a distinct personality. A minor drawback, however, is that freshly processed leaves can be somewhat sharp with noticeable bitterness and astringency. It typically requires aging for at least six months to mellow out and develop a smooth, pleasant taste.
While Ruby White Tea has a bolder profile when young, its strength lies in its mint and cinnamon aromas, along with exceptional aging potential. We recommend letting it rest for six months to a year after purchase before enjoying.