Taiwan Ruby Oolong

$ 18.00 

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This unique tea is a hybrid of a Burmese tea plant and a Taiwanese cultivar.  Highly oxidized, this organic tea has complex notes of dark molasses and caramelized apricot.  

  • How to Steep
  • Product Details
  • Fun Facts
  • Pairing Suggestions
  • Ingredients
  • 3.0 grams , 212 F, 5 min.

    When using a yixing teapot or a gaiwan, use twice as much tea and steep the same tea leaves 1-2 minutes multiple times until the flavor fades.

    • Taiwan Ruby Oolong cultivar is a hybrid combining the Ruby 18 Burmese tea plant with a Taiwanese tea plant.  Ruby 18 is the result of many years of research by the TRES (Tea Research and Extension Station).  
    • The leaves are oxidized 85% - one of the most oxidized oolong teas.
    • 1,900 ft. elevation. 
    • The brew although a dark red, has very good clarity and transparency.
    • Growing region has abundant rainfall and mists, high humidity, and indirect sunlight because of fogs and mists.
    • Taiwan is the youngest oolong manufacturing region, yet its teas are renowned for their remarkable mouthfeel. The tea leaves display unparalleled caliber and potency, producing a flavor as sublime as the landscape surrounding them.
    • Granola
    • Toasted Bagels
    • Oatmeal with raisins and dusted with cinnamon
    • Sautéed mushrooms
    • Fresh, dried, baked or grilled apricots or peaches
    • Stir-fried vegetables with chicken or pork
    • Any chocolate dessert
  • Taiwan, Nantou, Puli: 100%

  • Oriental Beauty (Dong Feng Mei Ren), Dan Cong Feng Huang, Nepali Champagne Oolong, China Oolong

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