Perhaps you've had gong ting aged in the husk of a tangerine. And perhaps it was a magical experience. However, I would argue that ruby 18 black aged in the husk of passionfruit will be a positively sublime experience. I brew the tea leaves and pieces of the husk both gong fu and western style. There are subtle differences between the brews, notably sweetness and tartness, coupled with the typical Ruby 18 licorice/anise/mild menthol flavor and aroma. A unique tea to say the least!
Um, where have these been all my life? This is the first tea I've ever tried that was cured inside a fruit. I have always loved tropical fruits and this is like tropical fruit paradise in a black tea! The ruby 18 cultivar pairs so well with passion fruit! I can't help but think this is how tea was truly meant to be flavored. Cured inside a real fruit!