Ruby White (Hong Yu Bai Cha) OG+
紅玉白茶
Nantou, Taiwan
I’ve longed to add another white tea to the repertoire, for as far as categories of teas are concerned, it has been my go-to. I mean, you can’t deny it’s versatility. Whether the brewing temp or the season itself is hot or cold, you can’t seem to go wrong.
But beyond the couple of “peonies” and silver needles are there more white teas? Shou mei is a’ight but I need something a little left of field. Something perhaps that retains the signature white tea toasty yet cooling after-breath but with aromatics I have yet encountered in the category.
In struts Ruby “Hong Yu” White in all its eclectic glory. A renowned Taiwanese cultivar originally bred for making black/red tea but now stripped back to a non-full-oxidised version- because if it tastes great deliberately oxidised it is only natural to wonder what gives in its minimally intervened form. So after harvesting, this white tea version of Hong Yu Cha is slow dried to what can be described as an extended withering. The result is a unique flavour melange of mild spice, dried fruit and floral nectar. A same but different white tea? Mission accomplished.
Dry leaves: the classic “bud and two” - white tips with green and amber leaves
Taste: pine, cinnamon, rosemary, berries, manuka honey
Process: withered and long, slow dried
Brewing:
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| 4tbs/4g | 85 | 1:10 | 4:00 | 4tbs/4g 0:30 x 1 0:20 x 3 |
