Organic Ruby Oolong
The winter 2017 harvest of this dark-oxidized, medium roasted from Doi Mae Salong, Thailand, derives its unique flavors from a combination of the high growing elevation, Qin Xing cultivar, and expert processing. It is both heavier in body and flavor compared to spring harvest, but makes up for it with a potent aroma, black cherry flavor, and delicate roasted notes.
In a gaiwan, add 6-7 grams of tea. Pour just enough 210°F water to cover the leaves. Pour off the water immediately. Fill the gaiwan again with hot water and steep for 60 seconds. Pour into a cup or serving vessel. Fill the gaiwan with again with hot water and steep another 45 seconds and pour. Repeat the process adding 15-20 seconds per infusion until the leaves no longer provide adequate flavor. Total yield should be at least 4 infusions.