Taitung Red Oolong | Oolong Tea


台东红乌龙: highly aromatic, woody, roasted, floral, fruity, mellow, smooth, sweet, honey, warm

Tea farm location: Taitung Tea Association, Taiwan, 2023 Excellence award

Cultivar: Qingxin

Experience the innovation and tradition of Eastern Taiwan with an award winning Red Oolong by Taitung Tea Association. Despite its reddish hue, this tea surprises with a classic oolong flavor profile, representing the highest level of oxidation among Taiwanese oolongs.

Since its debut in Taiwan in 2008, in just over a decade, Red Oolong Tea has established a deep connection with black tea and oolong tea, albeit being relatively new.

This "young" tea has captivated the sophisticated palates of many seasoned tea connoisseurs in Taiwan, proving it has something exceptional to offer.

Firstly, in terms of processing, Taiwanese Red Oolong Tea adheres to the classic methods of Taiwanese oolong tea production but innovatively incorporates the heavy fermentation process of black tea. By extending the fermentation time during the rolling process, it develops a unique "heavy withering, heavy fermentation" characteristic.

As a result, the appearance of Taiwanese Red Oolong Tea is a classic semi-ball shape, while the color of the tea soup is a deeper red compared to typical oolong teas, resembling the amber-red brilliance of traditional Lapsang Souchong black tea.

Secondly, what makes it truly remarkable is that despite over 70% heavy fermentation, resulting in an orange-red liquor, the tea still retains the distinctively sweet, rich, and refreshing flavor of oolong tea, fully embodying the essence of oolong tea charm.

Floral, buttery, smooth, sweet, ripe fruit, full-bodied, honey-sweet aftertaste

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for up to 8times)
brewing time:
the 1st-3rd time: 10-30s
the 4th-8th time: 40-90s

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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