Black Ruby

From €12.00

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More About Black Ruby

High in the Mogok region of northern Myanmar, at 1100 meters above sea level, old tea bushes thrive in the wild. Black Ruby is crafted from the young leaves of semi-wild plants, handpicked during three carefully timed harvests throughout the year.

The infusion shines a clear amber and releases a rich aroma with notes of citrus, wood, and rose. Its taste is smooth and layered, combining fruity sweetness with a bright touch of citrus and gentle woody hints.

Black Ruby is a rare black tea in Myanmar, where most production focuses on green tea. Produced from native, locally grown varieties, it reflects the careful work of Mogok Tea and has earned a Golden Award from the UK Tea Academy for its exceptional quality.

Characteristics

Bijkomende informatie

Tea Class:	Black tea
Producer:	Mogok Tea
Country Of Origin:	Myanmar
Year Of Harvest:	2023
Ingredients:	Mix of Camellia Sinensis and Camellia Assamica
Tasting Profile:	Citrus, Fruity, Sweet, Wood
Caffeine:	Yes

Brewing Tips

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.

Tasting Profile

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.

Storage

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.