2026 Eucalyptus Ruby
Size
Tea Profile
| Tea Type | Red Tea (紅茶) |
|---|---|
| Cultivar | Hong Yu / Taiwan Tea No. 18 (Ruby 18 / 紅玉) |
| Origin | Sun Moon Lake, Nantou County, Taiwan |
| Production Date | 28 May 2026 |
| Form | Loose-leaf red tea |
| Character | Vivid, cooling, aromatic and deeply expressive |
Origin and Character
Ruby 18 is one of Taiwan’s most distinctive red-tea cultivars, and Sun Moon Lake in Nantou is the place with which it has become most closely associated. This 2026 harvest is a particularly expressive example: the cultivar’s famous cooling aromatic character is not merely a background suggestion, but a defining part of the cup, giving the tea an identity that feels immediately different from more conventional red teas.
The tea opens with a striking eucalyptus and wintergreen freshness, almost menthol-like in its lift, before rose and red-fruit aromatics begin to emerge. Raspberry and strawberry sit above a warmer foundation of malt and chocolate, giving the liquor both brightness and depth. Across repeated infusions the balance changes rather than simply fading, with the cooling character gradually softening and allowing the fruit, florals and richer red-tea notes to become more apparent.
Aroma and Flavour
| Aroma | Eucalyptus, wintergreen, rose, raspberry and strawberry over warm malt and cocoa |
|---|---|
| Liquor | Clear, bright and richly coloured |
| Flavour | Cooling eucalyptus and wintergreen developing into red berries, rose, malt and chocolate through successive infusions |
| Mouthfeel | Rounded and composed, with enough body to carry the tea’s bright aromatic lift |
| Finish | Persistent and distinctive, with lingering floral, berry and cooling herbal impressions |
✦ The Astraluna Perspective ✦
This is exactly the kind of tea that makes Ruby 18 exciting to me. I knew the cultivar’s reputation for minty, cooling aromatics, but the clarity with which they appear here is remarkable. The eucalyptus and wintergreen are immediately recognisable, and they give the first infusions an almost startling freshness without making the tea feel medicinal or disconnected from its red-tea character.
What I enjoyed most was what happened underneath that initial aromatic lift. Rose appeared very clearly in the wet leaf, at one point reminding me of the floral character of British Turkish Delight, while raspberry and strawberry brought a brighter fruitiness to the aroma. Malt and chocolate then gave the cup a warmer, deeper foundation. I did not find the cinnamon note that is sometimes associated with Ruby 18; this batch felt far more centred on eucalyptus, wintergreen, rose and red fruit.
That progression is what makes this tea feel special. It does not rely on one dramatic opening note. As the cooling character begins to settle, the fruit, florals, malt and chocolate have more room to show themselves, and the tea becomes increasingly rounded while remaining unmistakably Ruby 18. For me, this is a tea that explains why Sun Moon Lake and Hong Yu have such a strong identity together: distinctive from the first cup, but with enough depth to keep rewarding attention across the session.
Brewing Notes
| Method | Leaf | Water | Time |
|---|---|---|---|
| Gong Fu | 5–6 g per 100 ml | 90–95°C | 15–20 sec, then extend gradually |
| Western | 3 g per 250 ml | 90–95°C | 2½–3 min |
With this tea no rinse is required for Gong Fu brewing. Keep the opening infusions relatively short if you want to preserve the clarity of the eucalyptus and wintergreen aromatics, then extend progressively as the leaves open. Later infusions allow the rose, berry, malt and chocolate character to become more prominent.
Storage
Store sealed in a cool, dry place away from moisture, direct sunlight and strong odours. Because much of this tea’s appeal lies in its vivid aromatic character, keep the package well closed between sessions and avoid prolonged exposure to air or heat.