A curious novelty on the tea landscape of Taiwan: a white tea made from the Ruby #18 cultivar. It's not a secret that Ruby 18 was developed for black tea production, and making any other kind of tea out of this material usually doesn't end well. This tea is different. It takes the characteristic mint and cinnamon flavors of the cultivar and grounds them in the very gentle fruity and floral notes of white tea. This tea is made only from the earliest harvests picked before the Qingming festival. The early leaves grown in colder weather tone down the moody notes of the cultivar, creating harmony in its taste.