Ruan Zhi ‘Ruby’ Oolong Thailand
This is an elegantly smooth dark oolong from the Mae Salong mountains in Northern Thailand, close to the Myanmar border. Thailand has been producing teas since the 1960s, when Chinese settlers arrived in Chiang Rai province after fleeing first the communist state in China and then civil war in Myanmar. These Chinese settlers brought with them their tea-making skills and gradually tea production has grown, helping to replace opium cultivation in the 1970s. Most of the tea plants are of Taiwanese origins, and this tea shares a link with Ruby 18, as it is picked from the no 17 cultivar developed by TTES (Taiwan Tea Experiment Station). This cultivar, often called Soft-Stem is particularly suited to oolong production, ranging from a pale green oolong up to this darker ‘Ruby’ oolong. With the Ruby oolong the tea is repeatedly turned over and so production takes 24 hours, compared to approx. 12 hours for the lighter oolong. Expect an amber liquid with fruity notes of cherry, honey and gentle spice notes including cinnamon. Best without milk and good for multiple infusions.
Ingredients || Oolong Tea
Warning, packed in an environment that contains nuts
Caffeine || Yes
Tasting Notes || Fruity notes of cherry, honey and gentle spice notes including cinnamon
Brewing Notes || 1 tsp per cup and brew at 100°C for 2 minutes.