Name: Sun Moon Ruby
Brand: Aotea

Teatico

MétricoImperial

Sun Moon Ruby da Aotea | Teatico

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Best pick • solid black choice

Pairing: breakfast pastries, aged cheese, or dark chocolate

Cool mint and warm cinnamon in the same sip — a black tea that tastes nothing like the dark, tannic blends most people know. Sun Moon Ruby (日月潭紅玉) gets its unusual aromatics from Hong Yu, a Taiwanese tea plant bred for menthol-like freshness. This November 2024 lot from Yuchi is grown without synthetic inputs and finishes with dark honey and quiet spice. What You'll Taste Think cool eucalyptus layered over warm cinnamon bark, with dark honey underneath. The liquor pours deep amber-red with spice and mint in the aroma, and the first sip lands bold and smooth with a menthol lift that clears the palate. Later steeps shift toward dried fruit and brown sugar while the cooling finish stretches longer with each round. Menthol and cinnamon in a black tea — that is what Hong Yu was bred to do. Where It Grows Yuchi sits near the southern shore of Sun Moon Lake in Nantou, Taiwan, a belt that grows some of the island's most recognized black teas. At 600 meters the elevation is modest, but warm days and cool nights push flavor into the leaves. Mr. Lee Tea Garden farms this lot under nature farming with no synthetic inputs. The November 2024 pick lands after a long growing season, when cool air concentrates the oils that give Hong Yu its character. How It's Made The cultivar is TTES 18, known locally as Hong Yu or Red Jade — a plant that breeders created by crossing a wild Taiwanese tea with Burmese Assamica. The mint and camphor come from the leaf itself, not from anything added during processing. After picking, the producer withers and rolls the leaves to coax out those aromatics, then oxidizes them all the way through. That full oxidation separates it from oolong territory and drives the deeper honey and heavier body. The mint-spice character stands out from the first steep, and the leaves hold up for six or more rounds. Twenty-five grams is enough for five sessions of a Taiwanese black tea most people never encounter. Brewing Brew 5 grams (about a tablespoon) in 100 ml of 85°C water for 30 seconds, then pour off completely. The temperature is lower than most black teas need because it keeps the menthol smooth and the aromatics clean. Resteep freely for six or more rounds, and expect a 25-gram bag to cover five full sessions. FAQ What is Taiwanese black tea? Taiwan is known for oolong, but the island also produces distinctive black teas from cultivars bred for aroma and body. Taiwanese black teas tend to be smoother and more fragrant than Indian or Sri Lankan styles, with less tannin and more natural sweetness. How does Sun Moon Ruby compare to Wakoucha? Wakoucha is a Japanese black tea with gentle malt and soft fruit. Sun Moon Ruby is bolder, with mint, cinnamon, and a camphor freshness you won't find there. Choose it for something smooth and quiet, or start here if you want a cup that wakes up the palate. Do I need a gaiwan or special teaware? No. Any small teapot or mug with an infuser works. The short steep time (30 seconds) matters more than the vessel, and a gaiwan (a lidded bowl used for steeping) makes resteeping easier but is not required. Is Sun Moon Ruby caffeinated? Yes. As a fully oxidized black tea it carries moderate caffeine, similar to other black teas. The 85°C brewing temperature and short steep keep each cup lighter than a long-brewed mug, so most people find it comfortable in the afternoon.

Sun Moon Ruby

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