Special features in location, cultivation and processing
For Ruby black tea, the Ruby #18 cultivar (also known as Hong Yu) is used.
The production of the tea follows the principles of a high-quality, classic black tea, involving a medium-length withering period, vigorous rolling, and a subsequent extended oxidation time for the leaves.
The processing of Ruby Red black tea begins with a careful hand-harvest in the morning, during which only the finest leaves are picked. This is immediately followed by an initial sorting and quality control to ensure that only the highest quality leaf material proceeds to the next stage of processing. The leaves then undergo an indoor withering process lasting approximately 20 hours, during which they gradually lose moisture and their cell structure is prepared for the following steps. After this, the tea leaves are rolled for about two hours, which releases cell sap and initiates the enzymatic reaction (oxidation). The full oxidation takes around four to six hours and gives the tea its distinctive colour and deep, complex flavour. To fix the desired level of oxidation and halt fermentation, the leaves are then oven-dried at 120°C for a duration of 40 minutes. Finally, the tea leaves undergo a final roasting process, which rounds off the flavour and improves shelf life.
