Dian Hong vs Ruby Red #18

Dian Hong

Dian Hong is a black tea from Yunnan, made from large-leaf assamica cultivars. The cup is notably sweet and full-bodied: ripe sweet potato, honey, and a soft malty depth with very little bitterness. Golden-tip grades add a honeyed aroma and a thicker, more velvety texture. Its natural sweetness and smooth character make it one of the most approachable Chinese black teas, equally enjoyable plain or with milk.

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.

Dian Hong

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

Dian Hong

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Ruby Red #18

High caffeine — roughly 40–70 mg per brewed serving

A noticeable lift — best earlier in the day.

Dian Hong

China · Yunnan

Dian Hong ('Yunnan red') is produced across Yunnan from large-leaf assamica bushes.

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.