Ceylon vs Ruby Red #18

Ceylon

Ceylon tea is the classic name for Sri Lankan black tea, grown island-wide from low gardens to high mountains. Most Ceylon is brisk and full-flavored: bright citrus peel, malt, and a clean, refreshing finish. High-grown teas are lighter and more aromatic; low-grown teas are darker and stronger. It is one of the world's great breakfast teas and blends exceptionally well, standing up to milk, lemon, and sugar alike.

Ruby Red #18

Ruby #18 — sold as Hong Yu or 'Red Jade' — is a Taiwanese black tea cultivar from Sun Moon Lake, bred from a Burmese assamica parent crossed with a native Taiwanese wild variety. The cup is unmistakable: cinnamon spice and wintergreen mint over a thick, malty body with a long, cooling finish. It is one of the most distinctive black teas in the world and a flagship of modern Taiwanese tea, winning international recognition since its release.

Ceylon

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Ruby Red #18

Water temperature

95–100°C

Leaf to water

3g / 250ml

Steep time

3–5 min

Re-steep

1–2 times

Ceylon

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Ruby Red #18

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Ceylon

Sri Lanka

'Ceylon' refers to Sri Lanka's colonial-era tea name; the lion logo certifies Sri Lankan origin.

Ruby Red #18

Taiwan · Sun Moon Lake (Nantou)

Ruby #18 was developed by Taiwan's Tea Research and Extension Station and thrives around Sun Moon Lake.