Ruby Oolong
Oolong Tea
Ruby Oolong
Ruby Oolong
Ruby Oolong

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.

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.

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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.