Description
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.
Caffeine
Origin
Doi Mae Salong, Thailand
Description
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.
Tasting Notes
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.
Ingredients
Organic oolong tea
Preparation
1.5 Tbsp
12oz
195
0F
4 minutes
12g
350mL
91
0C
4 minutes
Traditional Preparation
Water Temperature: 195°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.
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.
Reviews
Reviews
My Favorite Tea
I had this tea at a coffee shop on a trip to Chicago and it was immediately my new favorite tea. I found
...
out that the coffee shop gets the tea here. I'm not a fan of flavored tea or tea that's not truly tea. This is rich and smooth and holds up through a 3rd steeping.
Shannon
Simply The Best
I have found no other Ooolong thay explodes so much in my brewer and has a toasty/roasty feel. Rich
...
and distinctive and good all day long. I wish it came in larger quantities.
Michael
Try it
Reminds the best of darjeeling teas, with more profound notes. Delicious
Paul
ok
love this tea!
Catherine
WHITE
$8.00
Aromatic and flavorful with notes of fresh-cut gardenia, freesia blossoms and tropical fruits