Premium Pineapple Ruby Black Loose Leaf Tea

Taiwan’s most celebrated black tea — with a tropical twist that nature put there itself. Our Pineapple Ruby Black Tea is made from Taiwan Cultivar No. 18 — known as Hong Yu (紅玉), or Ruby — a tea varietal unique to Taiwan and famous the world over for its naturally fruity, tropical aroma. No artificial flavoring. No added pineapple. Just one of the most extraordinary black teas ever cultivated, grown beside the legendary Sun Moon Lake.

Taiwan No. 18 is not an ancient cultivar — it’s the result of decades of careful tea research, a cross between a wild Taiwanese mountain tea varietal and a Burmese Assamica strain, developed specifically for its remarkable flavor clarity and natural sweetness. The result is a black tea unlike any other: fully oxidized and bold, yet smooth and sweet, with a tropical fruit aroma — ripe pineapple, sun-warmed honey, a whisper of wintergreen on the finish — that emerges entirely from the leaf itself.

Our Ruby Black is grown at 600–800 meters above Sun Moon Lake in central Taiwan, where the altitude, humidity, and mineral-rich volcanic soil give the cultivar the conditions it needs to fully express itself. The leaves are hand-picked by a third-generation tea maker who has spent a lifetime learning the patience and precision this tea demands. After harvesting, they are slowly withered and fully oxidized in small batches, then finished with a gentle low-heat process that locks in the depth and sweetness without adding any heaviness.

The pineapple character you taste is not flavoring — it is the tea. It’s one of the most surprising and delightful things about Ruby Black: a cup that delivers tropical brightness, warm caramel sweetness, and a cooling, refreshing finish, all from a single, extraordinary leaf.

Product Details

The Ruby Cultivar: Taiwan No. 18

Taiwan No. 18 is one of the most significant tea cultivar developments in modern history. It was created by Taiwan’s Tea Research and Extension Station through a cross between a wild mountain tea native to Taiwan’s high altitude forests and a Burmese Assamica variety — two very different tea plants that, combined, produced something entirely new.

What makes it special is what the cultivar does naturally: its leaves contain unusually high concentrations of linalool and other aromatic terpenes that, during full oxidation, express as a vivid tropical fruit aroma — most distinctly, ripe pineapple, along with warm honey, sun-dried grass, and a characteristic cooling wintergreen note on the finish. This is a flavor profile that cannot be found in any other black tea, from any other origin, grown from any other cultivar. Taiwan No. 18 is genuinely one of a kind.

Grown predominantly around Sun Moon Lake — Taiwan’s largest natural lake, nestled in the mountains of Nantou County — it has become one of the island’s most celebrated agricultural achievements and one of the most sought-after black teas among connoisseurs worldwide.

Tasting Notes

Aroma: Ripe pineapple skin, warm honey, and sun-dried grass — tropical, inviting, and completely natural. The dry leaf alone is remarkably fragrant.

Flavor: Smooth caramelized fruit with a warm, gently spiced depth. The pineapple character leads, followed by notes of honey and soft dark fruit. Bold enough to satisfy, smooth enough to sip without milk or sugar.

Body: Full and rounded, with a satisfying weight in the cup that feels nourishing rather than heavy.

Finish: A distinctive cooling, refreshing aftertaste — the hallmark wintergreen note of Taiwan No. 18 — that lingers cleanly and makes the next sip irresistible.

Liquor: Deep ruby-amber, rich and luminous — the color that gives this cultivar its name.

Brewing Guide

Gongfu Style — recommended for exploring the full depth

1. Leaf: 3.5–5g per 180–250ml water
2. Water temperature: 200–212°F (93–100°C)
3. First steep: 1.5–2.5 minutes — shorter than oolong to keep the fruit notes bright
4. Each additional steep: extend gently by 15–20 seconds
5. Re-steeps: Ruby Black opens beautifully across 3–5 infusions, growing deeper and more caramel-like with each pour

Western Style — a bold, satisfying everyday cup

1. Leaf: 1 tablespoon (approx. 3.5g) per 8 oz cup

2. Water temperature: 200–212°F (93–100°C)

3. Steep time: 2–3 minutes

4. Excellent with or without milk — a splash of whole milk brings out the caramel and honey notes beautifully

Cold Brew — tropical and refreshing

1. Leaf: 5g per 600ml / 20 oz of room temperature filtered water
2. Cover and refrigerate for 8–10 hours
3. Cold brewing transforms Ruby Black into one of the most naturally refreshing iced teas imaginable — the pineapple and fruit notes become vivid and clean, with none of the bitterness that cold-brewed lower-quality black teas can carry

Pairing Suggestions

Ruby Black’s tropical sweetness and warm caramel depth make it one of the most versatile teas for food pairing:

Light citrus cakes, lemon tart, or pineapple upside-down cake — the tropical echo is stunning

Almond cookies, buttery pastries, or plain shortbread

Dark chocolate — the slight bitterness of good dark chocolate and the natural sweetness of Ruby are a perfect match

Morning journaling, screen-free moments, or a quiet start to the day

Excellent as an afternoon pick-me-up — the higher caffeine of a fully oxidized black tea with none of the harshness

Frequently Asked Questions

Is the pineapple flavor in this tea natural or artificial?

100% natural. The tropical pineapple aroma in Ruby Black comes entirely from Taiwan Cultivar No. 18 — the tea leaf itself. The cultivar naturally produces aromatic compounds during full oxidation that express as vivid tropical fruit, particularly ripe pineapple. There is no added flavoring, no fruit extract, and no artificial aromatics of any kind.

What does Taiwan Ruby Black tea taste like?

Bold and smooth, with a naturally tropical sweetness — ripe pineapple, warm honey, and caramelized fruit — followed by a distinctive cooling, refreshing finish. It’s a full-bodied black tea that is surprisingly easy to drink without milk or sugar, thanks to its natural sweetness and low bitterness.

What is Taiwan No. 18 tea?

Taiwan No. 18, also called Hong Yu (紅玉) or Ruby, is a tea cultivar developed in Taiwan by crossing a wild Taiwanese mountain tea with a Burmese Assamica strain. It is unique to Taiwan and renowned worldwide for its naturally occurring tropical fruit aroma — particularly pineapple, honey, and wintergreen. It is grown predominantly around Sun Moon Lake in Nantou County and is considered one of Taiwan’s most celebrated modern tea achievements.

How is Ruby Black different from other black teas?

Most black teas — Assam, Darjeeling, Ceylon — have malty, floral, or muscatel profiles. Taiwan Ruby Black is entirely different: its tropical fruit aroma, natural sweetness, and cooling wintergreen finish are unlike anything else in the black tea world. If you’ve only ever drunk conventional black tea, Ruby Black will genuinely surprise you.

Is Ruby Black tea caffeinated?

Yes — as a fully oxidized black tea, Ruby Black has a higher caffeine level than the oolongs in our collection, though still typically less than a cup of coffee. It also contains L-theanine, which moderates the caffeine effect and prevents the jitteriness associated with coffee. Many people find it the perfect morning tea — more energizing than oolong, but smoother and more nuanced than coffee.

Can I drink Ruby Black without milk?

Absolutely — and we actually recommend trying it without milk first. The natural sweetness and tropical fruit character of Taiwan No. 18 shine most clearly in a clean cup. If you prefer it with milk, a small splash of whole milk brings out the caramel and honey notes beautifully. Either way works — it’s a matter of personal preference.

How many times can I steep Ruby Black loose leaf?

Ruby Black can be steeped 3–5 times when brewed gongfu style. The first steep is bright and fruit-forward; subsequent steeps grow warmer, deeper, and more caramel-like. Try reducing the first steep time slightly and extending each subsequent pour — it rewards the patient brewer.

What size pouch should I order?

The 10g pouch is ideal for a first try — enough for several gongfu sessions to explore the full range of the tea. The 30g pouch suits regular enjoyment over a few weeks. The 60g and 120g pouches are for those who have already fallen for Ruby Black and want to keep it as a daily staple.

The DAE Difference

Sun Moon Lake Ruby Black is one of the teas that Calvin and Kimberly fell in love with on their trips to Taiwan’s tea farms — a tea that genuinely stopped them mid-sip the first time they tried it. The idea that a black tea could taste this naturally tropical, this smooth, and this alive felt like a revelation.

Our Ruby Black is sourced from a third-generation tea maker whose family has worked with the Taiwan No. 18 cultivar for decades. Every batch is small, every step is unhurried, and every pouch is packed with the same care we bring to every tea in the DAE collection. Single origin. No additives. No shortcuts.