Ruby 18, also known as TRES No. 18, was the 18th cultivar created by Taiwan’s tea research scientists. Officially released in 1999, it was one of the incredible creations developed by the esteemed tea scientist Wang Zhenjian and his team. Wang, who was originally from Fujian, China, moved to Taiwan around 1945-1950. The creation of Ruby 18 was a significant milestone, requiring nearly 50 years of meticulous research and refinement.

This cultivar was developed by crossing two tea plant varieties: *Camellia sinensis var. assamica*, a large-leaf variety from Assam, India, and *Camellia formosensis*, a wild species native to Taiwan. The *assamica* variety contributes to the tea’s robust body, strength, and malty notes, while the wild *formosensis* species imparts natural resistance to pests and unique flavor characteristics, such as the signature minty or cinnamon undertones found in Ruby 18.

Flavor Profile and Characteristics

Ruby 18 stands out among black teas for its complex and memorable taste. It is often described as smooth, with a natural sweetness and hints of cinnamon, menthol, or mint, alongside a fruity, berry-like undertone. The aroma is equally captivating, offering floral notes combined with honey and a touch of spice. It manages to be both vibrant and soothing, making it a favorite among black tea enthusiasts.

Grown in higher-elevation areas like Sun Moon Lake, Ruby 18 benefits from the ideal climate and soil, which contribute to its distinct flavor and quality.

Health Benefits of Ruby 18

Like other high-quality black teas, Ruby 18 is rich in antioxidants, such as theaflavins and catechins, which may support cardiovascular health, weight management, and immune function. It also contains a moderate level of caffeine, providing a smooth, gentle energy boost without the jolt often associated with coffee.

If you haven’t tried Ruby 18 yet, perhaps this is the perfect time to experience the magic of this unique Taiwanese black tea.