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Oolong Tea | Red Oolong BOP Broken Shaped Cold Brew

€8,00

Unit price: per

Size: 25g

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Our Broken Shaped Red Oolong is made by award-winning master Lin Chang Wang with a 5-star tea manufacturer in Lu Ye Taitung. Our premium broken shaped Red Oolong is very well-made and so easy to extract its signature flavour to ensure a perfect flavour for any kind of beverage or use without bitterness or astringent in any condition. (Please read “Behind This Tea” for further information and explanation).

Best choice for cold brew, tea bag, premium milk tea and of course creative tea cocktails.

Rich in floral and fruity aroma with endless mellowness mouthfeel and honey sweetness, it wins our hearts for all seasons.

Product Description

Our Broken Shaped Red Oolong is made by award-winning master Lin Chang Wang with a 5-star tea manufacturer in Lu Ye Taitung. Our premium broken shaped Red Oolong is very well-made and so easy to extract its signature flavour to ensure a perfect flavour for any kind of beverage or use without bitterness or astringent in any condition. (Please read “Behind This Tea” for further information and explanation).

Best choice for cold brew, tea bag, premium milk tea and of course creative tea cocktails.

Rich in floral and fruity aroma with endless mellowness mouthfeel and honey sweetness, it wins our hearts for all seasons.

Tea Information

Oxidation: 80%

Roasting: Heavy

Aftertaste: Medium

Cultivar: Jin Xuan and Yin Xiang

Origin: Lu ye township, Taitung, Taiwan

Tea Master: Lin Chang Wong

Flavour Profile

Aroma: rich aroma of ripe fruits, rose and honey notes. Perfect for cold brew, hot brew, milk teas, cocktails

Mouthfeel: maltose sweet, mellow, smooth

How to Brew

Cold brew tea

Tea / water ratio: 6g / 1 liter room temperature water. Leave it for at least 3 hours.

Hot brew tea

Tea / water ratio 1g / 150ml , 100 °C, brew for 5min

Use it as beverage base

Make a strong tea liquor with 1g / 80ml ratio, 100 °C, brew for at least 5min. Then mix the strong tea liquor with fresh milk, condense milk or fresh juice, etc.

Behind This Tea

Taiwanese tea production, particularly when it comes to broken-shaped tea, differs significantly from methods used in other countries.

Why? Since Taiwan primarily focuses on whole leaf tea production, broken-shaped tea only constitutes a minimal portion of Taiwan's overall tea output. Therefore, the process of making broken-shaped tea in Taiwan mostly involves crushing whole leaf tea directly into smaller pieces and then using sifting techniques (at least 4 layers) to separate the different parts of the tea leaves.

During this process, larger stems and veins on the first layer are removed, as well as dust and other small impurities on the bottom layer, leaving behind only the central parts of the leaves (the buds and the leaves), which contain the most flavour and nutrients.

This method is in stark contrast to some other tea-producing countries where broken tea is often a byproduct of mechanical processing designed for mass production. This is not similar to the situation regarding tea production in Taiwan. (Tea Epicure) (Taipei Times).