Description
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Sun Moon Lake Ruby Black Tea
“Sun Moon Lake Ruby Black” is black or “red” tea from the shores of Taiwan’s Sun Moon Lake. The tea’s defining feature is the Taiwanese “Ruby” cultivar, also known as TRES #18. This cultivar is a cross-breed of the large-leaved Burmese B-929 cultivar (mother) and Taiwan’s native wild B-607 tea tree (father). At this, the name “ruby” derives from the ruby-red color of the tea’s infusion.
The distinctive taste of Sun Moon Lake Ruby Black is characterized by pronounced, spicy-sweet cinnamon and cocoa notes. At this, hints of mint and a base of well-aged wood contribute to enhanced complexity. Despite the rather unobtrusive aroma of both dry tea leaves and infusion, the full-bodied flavor surprises with rare presence and intensity.
The producer, Cameron Tea, qualifies as a supplier for Siam Tea Shop due to its commitment to natural cultivation and artisan processing. This philosophy distinctly influences the tea’s flavor and other properties.
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 Cultivar & Origin
Registered in 1999, the TRES #18 Ruby cultivar is a prominent result of Taiwanese tea research. Unlike numerous well-known Taiwanese Oolong tea cultivars, it is mainly used for crafting black tea. Its primary growing area is around Sun Moon Lake, located centrally in Nantou County. The lake, covering nearly 8 square kilometers, is Taiwan’s largest inland lake and one of its most picturesque regions. Our Sun Moon Lake Ruby Black Tea also hails from here, specifically the vicinity of Yuchi town on the lake’s shores.
Picking and Processing
As expected, plucking adheres to the established standard of 1+2. This means only two leaves with a young, unopened bud qualify for plucking. Plucking takes place several times a year through traditional hand-picking. As for processing, Sun Moon Lake Black is a fully oxidized black (or “red”) tea.
Sun Moon Lake Ruby Black Tea – Preparation
Cameron’s naturally cultivated Artisan Sun Moon Lake Ruby Black Tea suits various preparation methods. Whether Grandpa-style in a mug, Western-style in one single steep, or Gong-Fu style across several short-steeped successive infusions, the tea pleases without turning bitter. Regardless of the method, using boiling hot water is recommended.
For a Western-style steep, use 2.5-3g of tea leaves per 100ml and steep for 2-5 minutes depending on desired intensity. Don’t waste the leaves, though, as they will always yield a fully satisfying second steep.
Gong-Fu preparation will benefit from a slightly higher leaf quantity. The first steep takes about 40 seconds, followed by a 30-second second steep and a 1-minute third steep. Increase steeping time by about 1 minute for each subsequent infusion. This approach produces a prolongued sequence of infusions with varying flavor profiles.
History of Tea Culture in Taiwan – Overview
Taiwan’s centuries-old tea history is closely tied to its culture, economy, and lifestyle. Its origins trace back to the Ming Dynasty (1368-1644) when Chinese immigrants introduced tea plants to the island. These influences are still visible in tea types and processing methods today. For instance, the famous lightly oxidized “Baozhong” or “Pouchong” Oolong tea has its roots in that era.
During the Qing era (1644-1912), tea cultivation in Taiwan further developed. Highland regions like the Alishan Mountains and Sun Moon Lake provided optimal terroir for tea cultivation, quickly becoming centers of tea production on “Formosa,” as the island was named by Portuguese sailors.
From 1895 to 1945, Taiwan was under Japanese colonial rule. During this period, the Japanese introduced new cultivation and processing techniques that improved Taiwanese tea’s quality and taste. This colonial influence significantly impacted Taiwan’s tea industry. For instance, the Japanese planted Assam tea plants around Yuchi at Sun Moon Lake, finding conditions there to be ideal for these plants.
After World War II and Japanese colonial rule, Taiwan began developing its own tea industry. In the 1950s and 1960s, new varieties like “Jin Xuan” Oolong tea were cultivated, known for its creamy flavor and light color. These cultivars, designed with respect to specific cultivation conditions and desirable traits, soon also became successful export products. The majority of tea grown in Northenr Thailand, for instance, is based on cultivars imported from Taiwan. Over the last decades then, Taiwan has earned a global reputation for producing exceptionally high-quality tea.
oskar (verified owner) –
For this tea, I recommend even a little less than 2 minutes (maybe 90 seconds) for the first infusion if you use the ratio 5gr/200ml, in the western style, this tea has a remarkable tannic structure. And it will easily hold up to 4 infusions, finishing with all the leaves perfectly open and whole, which for me is a great visual gift.
Organoleptically this is a serious black tea, not fruity or chocolate, but spicy, you can certainly even sense notes of mint or eucalyptus, it is a complex and structured tea, with intensity, Thomas’ definition for me is totally accurate and there is little that can be added. Another winner.
Pedro –
It’s a complex tea with many of the notes I expect from a black tea, primarily reminding me of malt, wood, and spices. Very good.