Appearance Tightly and black, large tea threads. Dry leaves release an intense natural aroma of cinnamon, rose petals, and cool mint even before brewing.
Liquor Vivid ruby-red with jewel-like transparency and brightness.
Aroma & Taste Profile
- Signature “Taiwan Red Trilogy”: cinnamon warmth + damask rose + refreshing mint coolness
- Pronounced honey and ripe stone-fruit sweetness
- Zero astringency, silky-smooth body
- Powerful, long-lasting sweet aftertaste (hui gan) and a cooling sensation that reaches deep into the throat
- Clean, elegant cha qi that feels both energising and calming
Brewing Tips
- Recommended vessels: porcelain gaiwan, small teapot, or ceramic kyusu
- Leaf-to-water ratio: 5–6 g per 100 ml
- Water: soft, filtered water at 90–95 °C (light boil, rest 30–60 seconds)
- First three infusions: 10–15 seconds
- Add 5–10 seconds per subsequent steep
- Premium leaves easily deliver 10–12 rich, sweet infusions
Cold-brew (summer favourite): 8 g tea + 1 L cold water → refrigerate 8–12 hours. The mint-rose notes explode and sweetness becomes almost perfume-like.
Storage Tips
- Keep in the original vacuum-sealed or foil bag, completely airtight.
- Short-term (within 12 months): cool, dark cupboard away from spices and sunlight.
- Long-term ageing (2–5 years): refrigerate or freeze in the sealed bag. Let the package return to room temperature before opening to prevent condensation. Once opened, consume within 2–3 months for peak fragrance.
Red Jade No.18 is often called “drinkable perfume” – one of the most universally loved and instantly recognisable black teas in the world. This 2025 A++++ harvest represents the absolute pinnacle of Sun Moon Lake craftsmanship.
Origin Grown exclusively around Sun Moon Lake (Ri Yue Tan), Yuchi Township, Nantou County, Taiwan at 600–900 m elevation. The area’s year-round mist, large diurnal temperature swings, and rich red-soil terroir create perfect conditions for this legendary cultivar.
Cultivar Story TTES No.18 “Red Jade” is a rare hybrid bred by the Taiwan Tea Research and Extension Station (TTES) in the 1960s and officially released in 1999. It combines a Burmese large-leaf Assam parent with a native Taiwanese wild mountain tea (Camellia formosensis). The result is the only tea cultivar in the world officially named after a gemstone – “Ruby”.