Taitung Red Oolong | Oolong Tea

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

1.Hand-Picking (手工采摘) – The tea is carefully picked one bud, two to three leaves, ensuring mature, robust leaves that can withstand deeper oxidation.
2. Withering (萎凋, Wei Diao) – The leaves are spread out under the sun (outdoor withering) and indoors (indoor withering) to soften and reduce moisture, allowing natural enzymatic changes to begin.
3. Tossing & Bruising (摇青, Yao Qing) – The tea leaves are gently tossed in bamboo drums or by hand to bruise the edges, accelerating oxidation and bringing out the tea’s signature honeyed, floral fragrance. This process is repeated multiple times to ensure even oxidation.
4. Heavy Oxidation (重发酵, Zhong Fajiao) – Unlike regular oolong, Red Oolong undergoes over 60% oxidation, giving it a deep red liquor and a smooth, rich mouthfeel reminiscent of black tea, yet with oolong’s floral complexity.
5. Kill-Green (杀青, Sha Qing) – The leaves are then roasted at high temperatures (~200°C) to halt oxidation, locking in its ripe fruit, honey, and slightly roasted aromas.
6. Rolling & Shaping (揉捻, Rou Nian) – The leaves are tightly rolled into their distinctive semi-ball shape, similar to traditional Taiwanese oolongs like Tieguanyin or Dong Ding.
7. Final Roasting (烘焙, Hong Bei) – The tea is slowly roasted over charcoal or electric roasters to develop its warm, caramelized, and slightly smoky notes, while removing any excess moisture to stabilize flavor.

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