The Red Tea varietals are harvested with the smaller, more tender, less fibrous, leaves of the large leaf varietals. The wilting is done with warm room temperature air through the trough, and lots of hand fluffing, which sets apart the Gongfu Red Tea tradition despite the modern technology. Above: the Ruby 21 vs the Ruby 18. Ruby 18 in the spring, in this drought ridden year, sports an extremely unique palate fragrance of Hinoki wood. It is intoxicating and unlike any tea in the world I have ever tasted. For tea aficionados, it is another notch in the belt…..
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