Ruby Oolong
Organic Oolong Tea
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Ruby Oolong
Ruby Oolong
Ruby Oolong

This full-bodied, ball-rolled oolong tea is deeply oxidized and slowly baked to bring out complex layers of cacao, raisins, and black cherry with a sublime, elegant structure.



Qty:

Named for its brilliant red infusion, this full-bodied, deeply fermented oolong is slow baked to bring out complex layers of cacao, raisins and black cherry.

About this tea

Ruby Oolong is a special type of oolong tea produced in the Doi Mae Salong mountainous region in northern Thailand. This full-bodied oolong tea is deeply oxidized and slowly baked to bring out complex layers of cacao, raisins, and black cherry with a sublime, elegant structure. The soil in northern Thailand is soft and loamy, providing a concentration of nutrients not found in other oolong tea origins. This lends a unique sweetness and rich viscosity in mouthfeel. Ruby Oolong is an excellent introduction to the world of oolong tea with its deliciously sweet caramelized fruit and chocolate aromas that permeate the air as soon as it is brewed.

Ingredients

Organic oolong tea

Origin

Doi Mae Salong, Thailand


Caffeine Level

Medium

Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.

0 MG
100 MG
medium
Preparation
  • Imperial
  • Metric
Traditional Preparation

Water Temperature: 200°F
Leaf to Water Ratio: Fill 25% of a porcelain gaiwan with tea.
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes.

For more oxidized, aged or baked teas, we recommend a 5-10 second rinse preceding the first infusion. Discard the water after rinsing.

Doi Mae Salong background map mobile

Origin

Doi Mae Salong

Northern Thailand

Doi (“Mountain”) Mae Salong is a pristine high mountain oolong tea growing region in the far northern borderland in Chiang Rai province. Rich, loamy soil is mostly dirt with some mineral content of potassium and manganese. The soil is fed continuously with fresh high mountain water but also drains easily, providing the perfect growing material for tea trees.

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