Hong Yu (Ruby 18) vs Hong Yun (Ruby 21)
Taiwanese black tea became distinctive rather than derivative because of one cross, and that cross produces a natural menthol-and-cinnamon aroma nobody believes is natural. Its less famous sibling is the answer for anyone who does not want it.
cultivar
What is being compared
Point by point
| Aspect | Hong Yu | Hong Yun |
|---|---|---|
| Parentage | Burmese large-leaf assamica crossed with wild Taiwanese mountain tea. | Kyang assamica crossed with an Indian Jaipuri plant. |
| Released | 1999. | Later, and planted far less widely. |
| Signature | A menthol and cinnamon aroma found in no other cultivar. | Rounder and fruitier, without the menthol. |
| Is the aroma added | No. It is genetic, and it is the single most common thing new drinkers assume must be flavouring. | Not applicable. |
| Planting | Widely planted and heavily marketed. | Limited. |
| Who it is for | Anyone who wants the signature. | Anyone asking whether Taiwanese black tea exists that does not taste of mint. |
The short answer
Ruby 18 is the reason Taiwan has a black tea identity at all, and its aroma is polarising enough that the honest recommendation includes the alternative. Ruby 21 exists for exactly that reader.
Not a ranking. TeaHQ publishes no ratings and does not know your occasion.