Ruby Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Bitter, Flowers, Honeysuckle, Tannin, Dark Bittersweet, Dark Chocolate, Red Wine, Wet Earth, Cherry, Fruity, Raisins, Astringent, Earth, Mineral, Black Currant, Cacao, Dried Fruit
Sold in
Loose Leaf
Caffeine
Medium
Certification
Organic
Edit tea info Last updated by Rishi Tea
Average preparation
195 °F / 90 °C 3 min, 15 sec 11 oz / 331 ml

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12 Tasting Notes View all

From Rishi Tea

Organic oolong from northern THAILAND!!!

Elevation: 1,600 meters
Cultivar: Jinxuan

Incredibly rare and unique. Be prepared for deep-fermented notes of raisins and black cherry.

About Rishi Tea View company

Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.

12 Tasting Notes

19 tasting notes

Very flavorful….just not my favorite flavor.

Flavors: Bitter

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63 tasting notes

I was given a sampler box of bagged teas by Rishi but branded for La Colombe, a coffee roaster. This was one of the teas. I followed the steeping guide on the bag packaging, though the temperature was approximate because my kettle isn’t that fancy.

The scent of the brewed tea is light and floral. I was tempted to try sipping it while it was too hot, but I refrained. I can taste some fruit, but the tannin is overwhelming.

Flavors: Bitter, Flowers, Honeysuckle, Tannin

Preparation
4 min, 0 sec

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82
480 tasting notes

Picked this up from the co-op a while back. It was much cheaper per pound there than through Rishi. Yay high turnover bulk.

Gone grandpa, 1 tsp, 10oz ceramic coffee mug, 195F, 2 top-offs.

The dry leaf scent resembles a young, non-boozy cabernet. I pick up on red fruit, green bell pepper and woody vanilla. The liquor smells mostly like baked cherries and honey with a dash of cocoa.

The taste is more complex. It seems like a medley of malty dark cherry pie and a flakey apricot and blood orange pastry with large sugar crystals sprinkled on top. The most prominent notes are honey, baked cherry and rose. Other, non-dominant tastes include a swirl of wet wood, musty autumn leaves, red plum, green bell pepper, golden syrup, violet, black licorice, cacao, vanilla, black pepper without the spicy bite and mineral. Mouthfeel is pretty light and later quite drying especially at the back of the throat and uvula, making for an awkward swallow. Aftertaste lingers early on before the astringency takes over.

This is a very tasty tea. Compared to previous brews western style, I pick up more flavor complexity with grandpa style. However, due to the astringency in the throat, I think it’s better-suited for western.. In general, it does lack the fuller, thicker mouthfeel that I appreciate, though that makes it good for a light daily drinker. I’ll have to try it out in a gaiwan.

Preparation
195 °F / 90 °C 1 tsp 10 OZ / 295 ML

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80
61 tasting notes

Nice comforting cup.

I tasted in this order: Peanut shell, dark chocolate, red wine, creamy coffee, muddy earth notes. Maybe a little raspberry. I can see why it’s a “ruby” oolong. Lingers on your tongue. I don’t really have much to say here; it’s very pretty.

Update: re-steeped twice the second time I made this. Now I get apricot. Still really yummy.

Flavors: Dark Bittersweet, Dark Chocolate, Red Wine, Wet Earth

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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85
21 tasting notes

Very good, I will definitely order more of this tea on my next Rishi Tea order.

Flavors: Cherry, Dark Chocolate, Fruity, Raisins

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90
562 tasting notes

I went out to coffee with a friend yesterday and was delighted to discover that one of her favorite coffee shops (Kickapoo in Milwaukee’s Third Ward) also serves a nice selection of organic loose-leaf tea! I haven’t tried much from Rishi yet, but I’ve been impressed with what I’ve sampled so far. This was no exception! Large, unbroken leaves unfurled during the first steep, yielding a rich mahogany-colored tea with an intense wine-like aroma. The flavor was just the right balance of earthy and fruity with a lovely smooth texture and just a hint of astringency that kept me coming back for one more sip. The second steeping was just as flavorful as the first and I’m guessing the leaves would have held up for many more if I hadn’t gotten too deep in conversation to go up to the counter for more hot water!

Flavors: Astringent, Earth, Fruity, Mineral, Red Wine

Preparation
185 °F / 85 °C 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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100
1088 tasting notes

Yeah, so I have been continuing my green, white, and oolong days as I continue my acupuncture and Chinese herbs treatments. Surprisingly, the transition from black teas has not been all that difficult. I am not giving them up forever, of course, just for the time being to not contradict what is happening in my treatments.

The tough thing for me has been giving up milk, as well as black tea. I find myself craving lovely sweetened chais and good strong tea lattes. I predict I will be breaking down and having one or two some time soon. I do miss them so. I only hope that, when and if, I do break down, the milky cup in front of me will be worth it.

Back from my tangent to this fine tea. Very very lovely.

My first steeping was full of lovely heavy red wine— reminds me of Mondavi vineyards— and chocolate notes. These flavours dissipated in subsequent steepings, but the cups continued to be lovely. Many many steepings later, I am still enjoying the tea.

I might have to make a Rishi order very soon. Just as soon as I can justify it.

Flavors: Cherry, Dark Chocolate, Red Wine

Preparation
195 °F / 90 °C 3 min, 30 sec 1 tsp 12 OZ / 354 ML
VariaTEA

Sounds lovely :)

Indigobloom

Yikes! that’d make me sad. Can you do an herbal almond milk chai?

Daylon R Thomas

I hope you were able to enjoy the blacks I sent. I think I also added a few dark oolongs, but I could be wrong. And I’m guessing the ruby is on the muscatel side?

Evol Ving Ness

Daylon, I am ashamed to say, that I am WAY behind on tasting and sending and the tea world in general. I am sorry. hangs head

I will get to them and I will enjoy them. I promise.

And yes, I think there were dark oolongs too. The selection of all of them was totally ohmygod fab and I thank you for that. I should go through it to see just what teas I can drink NOW on this current regime. I have just been foolishly assuming that everything is out of reach. Or maybe it’s been fatigue and this heat.

Evol Ving Ness

Indigobloom, I will have to ask about almond milk though you know how it is when only the exact same thing of the craving will do.

Evol Ving Ness

VariaTEA, yes, the first steep was really quite remarkable.

Evol Ving Ness

I am just reading up on this tea. Apparently, it is grown in Thailand. I had been unaware of that. I also did not know that Rishi is an American company. I had been under the impression that it was Canadian. Ooops.

http://www.rishi-tea.com/product/ruby-oolong-organic-oolong-tea/oolong-tea

Evol Ving Ness

I just took a look at Rishi’s shipping rates for Canada and that’d be a nope.

Indigobloom

Evol, yup I know what you mean!! here’s hoping the time goes quickly for you

Evol Ving Ness

Thank you. :)

Daylon R Thomas

Rishi is not bad. Their coconut baozhong blend is good.

Evol Ving Ness

Their teas are lovely, but $20 US or so shipping to Canada is insane.

I see you are really in a Baozhong state of mind. :)

Daylon R Thomas

I’m in a light Green Oolong state of mind. I typically have a staple of some throughout the year, but right now it’s the main type of tea I’ve been craving. I’m currently on a quest to find a Milk Oolong as sweet as Mandala’s for a more affordable price.

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80
139 tasting notes

Drinking this for the second time: was at mom’s house the first and didn’t take notes. I do remember that I enjoyed it the first time too, though!

I’m still quite a new traveler of the oolong territory, but I think I like most of them. This tea is definitely one of the better oolong teas I’ve tried. The aroma is slightly malty and earthy, and reminds me a bit of dark chocolate and cherries (although maybe the tea description just influenced me to expect this!) I’m still not that great at picking out subtle notes in the aroma/flavour, but nevertheless the aroma is hearty and satisfying.

I find the flavour to be quite the same as the aroma: slightly malty, earthy, with subtle hints of other flavours that mix really well with each other. It is not overpowering or bitter, and overall enjoyable to drink!

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86
131 tasting notes

The past few months I have been enjoying a wide variety of Oolong teas, from very green lightly toasted varieties to the deeply roasted and highly oxidized varieties. I first tried this Ruby Oolong from Thailand in a small sampler, then in a larger quantity when I fell in love with the rich flavors, beautiful color and enticing aroma. It is a very comforting tea, reminding me a bit of very good quality Da Hong Pao (Big Red Robe), but with interesting notes of cacao and dried black cherry in the background. A very pleasant and adaptable tea that everyone seems to like.

Flavors: Black Currant, Cacao, Dried Fruit

Preparation
190 °F / 87 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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100
33 tasting notes

An organic oolong from Northern Thailand a must try for oolong lovers!! For images to experience the region and crafting of this rare tea visit our travelogue here http://www.rishi-tea.com/product/doi-mae-salong-autumn-oolong/travelogue

Flavors: Raisins

Preparation
195 °F / 90 °C 2 min, 0 sec

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