Represented by the cultivar, Ruby 18, this type of tea is traditionally processed as a red tea. Due to environmental changes in the area, Alfredo continues to experiment with processing methods from season to season. Much of his Ruby 18 is still processed as a red tea, but he is interested in witnessing how the tea will change under variable conditions.
Alfredo has trained under a famous Taiwanese tea master, Master Aones, who popularized the variety and perfected its processing. Alfredo grows tea on his own land that was previously depleted of nutrients due to chemical use. He has since revived his land using natural farming practices and by reintroducing indigenous micro-organisms back to the soil. His goal is to convert monoculture tea growing land back to biodiverse gardens.
This tea was picked in spring, withered under control for minimal oxidation, and dried for shelf stability.