Black Ruby

Quantity of tea leaves: 3 gram
Temperature of water: 90°
Infusion time: 3 minutes
Maximum number of infusions: 3 times

Begin by heating water to a temperature of 90°C, the optimal heat to bring out the rich and multifaceted flavours of Black Ruby. If brewing the tea Western style, place about 3 grams of Black Ruby leaves into your teapot or infuser (about 250 ml), ensuring there is enough space for the leaves to expand and release their essence. Pour the heated water over the leaves, fully covering them, and let them steep for 3 minutes for the initial infusion.

As you savour the first cup of Black Ruby, take a moment to appreciate the exquisite flavours of honey blossom and orange-chocolate candy, accompanied by a sweet, fruity aroma with woody, citrusy and rose notes. For each subsequent infusion, maintain the water temperature at 90°C or higher and extend the brewing time, allowing the tea to reveal new layers of its complex profile.

Enjoy up to three infusions to fully experience this exceptional handcrafted tea from Myanmar.

If you are brewing Black Ruby using the Eastern gong fu cha method, use around 5 g of leaf for your gaiwan or small teapot (around 120 ml).

Regardless of brewing technique, Black Ruby will consistently deliver a delicious amber infusion.

Read more about how to brew a delicious cup of tea.

Black Ruby offers a delightful sensory experience, featuring notes of wood, citrus, and rose, with a naturally sweet, fruity character and deep richness. The aroma of the dry tea leaves presents sweet, woody, and berry motifs, highlighted by prominent notes of blackberry jam, pine nuts, orange juice, and oakwood.

Once rinsed or infused, the warmed leaves release a bouquet of sweet citrus, such as bergamot and lemon rind, somewhat reminiscent of a delicate Earl Grey tea. The taste profile is brisk and deep, with citrusy and woody nuances, and the infusion reveals a clean, beautiful amber colour.

Black Ruby has a smooth and clean texture with a long-lasting, juicy aftertaste reminiscent of lemon tart and greengage plum.

Myanmar, also known as Burma, has a storied history of tea cultivation, deeply intertwined with its cultural heritage. The tea journey in Myanmar dates back to the Bagan dynasty (849–1297), where legend tells of King Alaungsithu bestowing tea seeds to the Palaung people of the Shan Plateau. This high-altitude region, with its favourable climate, has supported thriving tea plantations for centuries. Another narrative attributes the introduction of tea to the Ancient Tea Horse Road, an essential trade route from China.

Despite its rich legacy, Myanmar tea remained largely hidden from the world due to decades of military rule and civil unrest. Since the country’s opening in 2011, Myanmar tea has begun to reach international markets, offering a unique taste that reflects its storied past and diverse production regions.

The culture of tea in Myanmar extends beyond mere consumption; it is an integral part of daily life, offered to guests and even eaten as a meal. Tea cultivation spans across various states, with Shan State being the premier producer, known for its high-quality leaves grown on steep, well-drained slopes.

Mogok, renowned for its ruby and gemstone mines, is also home to exceptional tea production. The Five Trees Estate, a woman-owned family farm, exemplifies sustainable and traditional tea cultivation. The estate’s unique environment, guarded by five ancient sacred trees and the mythical spirit ‘Yoke Ka Zoe,’ imbues the tea with a deep connection to the land.

Each tea from Mogok Nestled in the mountains, this estate spans 180 hectares, blending ancient tea plants with new growth.reflects this spiritual and natural heritage. The meticulous, hand-crafted production yields up to 25 kg of tea monthly, maintaining harmony with nature. Under the guidance of Phyu Thwe, Mogok Tea represents a shift towards sustainable agriculture, providing an eco-friendly alternative to the region’s mining activities.

Phyu, inspired by her studies abroad and a desire to give back to her community, has positioned Mogok Tea as a beacon of quality and sustainability. With accolades from the UK Tea Academy, including the prestigious ‘Tea for Life’ award, Mogok Tea continues to garner international recognition.

This commitment to high-quality organic tea production, environmental protection, and community upliftment embodies the spirit of Mogok Tea, offering a taste of Myanmar’s rich cultural and natural legacy.

Read more about Mogok Tea.

The production of Black Ruby begins with the careful hand-picking of tea leaves from the native old Burmese assamica varietal and Camellia Sinensis var. sinensis, growing at an altitude of around 1,100 meters. The tea picking season is divided into three periods: Pre-Monsoon (April to June), Monsoon (July to September), and Post-Monsoon (October to December).

Teas from different times within each season are blended to ensure a uniform structure, with subtle seasonal variations that add depth while maintaining consistent characteristics. These semi-wild, organically cultivated plants of Mogok grow naturally and sporadically, with only the tender two leaves and a bud being carefully plucked.

Then, the leaves undergo a meticulous withering process to reduce moisture content and enhance flavour concentration. After withering, the leaves are gently rolled to break their cell walls and initiate oxidation, a crucial step in developing the black tea’s characteristic flavours and aromas. Following oxidation, the leaves are expertly dried to lock in the tea’s distinct profile.

In Myanmar, where 99% of tea production is green tea, Black Ruby stands out as a rare gem. This exceptional tea received a “Golden” award at the Leafies International Tea Awards by the UK Tea Academy.

Black Ruby symbolises the prosperity that the guardian ‘Yoke Ka Zoe’ represents. Its leaves, as precious as the unique gems the local miners unearth, brew into a dark infusion rich with promises of protection and abundance.

Read more about black tea in our blog.

Properly storing the Black Ruby tea leaves is crucial to retain its freshness and flavor. The key is to protect them from the elements that can compromise their quality: air, heat, light, and moisture.

Read more about how to store loose-leaf tea.