This Formosa Red Oolong features leaves that are tightly rolled and well roasted. After the initial sip, one is perhaps reminded of a Da Hong Pao, but much less mineral. It unrolls many layers throughout the cup that include biscuit, warm bread, honeysuckle, wildflower honey, cocoa, apricot, and a hint of lychee. With an even silkier mouthfeel than roasted Ti Kuan Yins from Fujian, we find it to be most impressive.
First seen around 2008, Red Oolong was developed in Luye, Taitung County. Inspired by the existing black (or red) tea plants around the area, red oolong adapted the fermentation process and combined it with the frying methods used for traditional oolongs. The resulting brewed tea takes on a darker color similar to black tea and the smooth, sweet fruitiness of oolong.
This tea contains a high level of caffeine | Steep at 195° for 2-3 minutes.
Birthplace of "red oolong", Taitung is a county in Taiwan located along the southeastern coast. The third-largest country in Taiwan, Taitung is also one of the most isolated regions as well and home to the largest and most diverse group of aboriginal cultures. Due to its mountainous geography, Taitung has escaped mainstream urbanization and colonization, remaining sparsely populated and under-developed. This isolation has helped to keep the area's traditions intact, including its tea production methods.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "formosa red oolong" tea to email@example.com and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
Jing Wei Kuo
How long have you been growing tea and what got your started?
I have been growing tea for 6 years, this is my family business continued tradition is important thing for me.
Can you describe a typical day out in the field?
Put rightfulness fertilizer and check the tea bush growing way, if necessary will cut the tea bush for grow better, take care of my tea garden as well.
What is your favorite part of growing tea?
Oxidation(Fermentation), this step is to test tea maker to use own experience and judgment to control it, it will affect the final product so each tea farmer has their own way, it makes me feel great.
Conversely, what is the hardest part of your job?
Also is Oxidation(Fermentation), all the tea aroma and good test come out in this step. Tea garden management which is important, good quality tea leaf can makes good tea but oxidation decide the result.
Are there any tips you can give on how to best brew your tea?
Don't put too much tea, Don't brewing to long time.
You'll Also Enjoy
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.
Jin Yi Li's
muzha tie guan yin
Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.