Ingredients: Organic oolong tea Directions: 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 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. 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.
