Ruby Oolong Tea - Bold | Earthy | Complex | Malt

5 reviews
Size

Description

 

 

 

Steeping Instructions

One teaspoon of tea per 8 ounce cup. Cool boiling water for 2 minutes, then steep tea 3 - 4 minutes. Tea can be steeped more than once.

Oolong Tea

Oolong Tea

3 - 4 Minutes
Monsoon
Summer Flush
185°

185°

Brewing Temp
Caffeine Strength
Caffeine Strength 4
Customer Reviews
5.0 Based on 5 Reviews
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RB
12/03/2020
Robert B.
United States United States

AL
12/17/2019
Andrea L.
Real oolong Tea

This is by far one of the best oolongs I have ever had. Simply amazing. I brew it daily and love it. It’s a beautiful premium tea. Must try:)

T
09/13/2018
Tory
Wonderful Stuff! Will buy more. :)

I make this by the pot using leaf tea. It is true that you get several steeping. I use 1/2 to 1 tsp of leaves per two cups of boiling water. My pot goes into a cozy for a few minutes. I find it stays hot through my drinking time. I have served this to family and neighbors who also enjoy the flavor. I will certainly buy this again. Good value for the money

K
03/06/2015
kashyap
Part 2 - More than a cup of tradition

When dealing with mountains there are often practical and poetic considerations. If there is a gift that tea translates from its place of origin, then it is often speaking a mountain language, one that translates its slopes and ridges, is stony bulwarks and frozen peaks, and its cold, swift streams. There is also the vibrating memory of body and mind that is penetrated by any trip linked peak to peak along a mountain’s thorny back. Whether slipping along the tree-line or summiting its peak, mountains have a lush language that is often only spoken in memory, as the body is often too busy to do much other that move and record, and so many of the sensations linger long after the journey; many lingering solely in the remembrance. It is best thought that this tea is sharing this, so much of its flavor akin to vegetation, earth, and spice. Its resemblance to pu erh seems mostly in name, until after the cup is done and its voice echoes, much like a mountain view calls, and hints at motes of shou pu erh’s earthy legacy. Most who drink this cup and seek an experience with the mind of Yunnan pu erh, you will already be lost. Pu erh’s homeland being solely Yunnan and born in that land. “Dark teas” born elsewhere are a creature onto themselves, cast from different molds and fresh ideas. Much of this cup reminds me of first flush Assam teas; something that I tried for the first time only a year ago. The juicy, vegetal cups, sweet and bright, brick-orange, and painting a textured tongue.

K
03/06/2015
Kashyap
more than a cup of tradition

Dry: wheat pollen, spice, toasty, with a hint of grape vine; a rich, deep aroma that seems elusive if details are sought after. Wet: Damp earth in a corn field after a storm, wet stones, spicy, and wet vines with a hint floral spring. Leaf: Beautiful, long-twisted leaves with variable colors ranging from dominant umber, to sienna and cadmium yellow with some olive hues developing with extraction. Some variable leaf size and cut, but large overall with a naturalistic pluck. Cup: A rich, burnt orange, sienna tinged liquor with clean, coppery legs against the edges of the cup. Light to moderate bodied with spicy, tomato-vine flavor, bright and clean cup, with juicy mouth-feel and a growing velvety texture that gives way to toasty/baked notes that almost develop a flavor of walnuts. A lingering flavor stays on the palate, whispering a gentle earthy resemblance to shou pu-erh, but so delicate you have to listen deeply for it. Directions: Used 3.1g of leaves in 4oz porcelain traditional cupping set, steeped in 190degree water for 2-3 minutes with following extractions being 3 min and finally 6 minutes. Only managed 3 extractions before color indicated spent.