Red Oolong Tea (Prize Winner) - YUMM-CHA

Oolong Tea | Red Oolong (Prize Winner) 紅烏龍

€9,50

Unit price: per

Size: 25g

Prize: Excellent #266 18

Quantity

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Red Oolong tea features a roasted, semi-circular shape with a shiny dark red appearance. Its reddish-orange brew is clear and vibrant, offering a thick texture and a ripe fruit aroma with a smooth, rounded flavor, blending the smoothness of black tea with the fragrance of roasted oolong tea.

This competition-grade red oolong collection is from the 2024 Luye Farmer's Association (鹿野農會) competition. The infused tea leaves reveals a vibrant aroma of neroli, lichi and little bit of baked wheat and nuts.

The tea liquor has a thick body with rich floral notes and hint of acidity of ripe fruits thanks to its high oxidation and roasting level.

Product Description

Red Oolong tea features a roasted, semi-circular shape with a shiny dark red appearance. Its reddish-orange brew is clear and vibrant, offering a thick texture and a ripe fruit aroma with a smooth, rounded flavor, blending the smoothness of black tea with the fragrance of roasted oolong tea.

This competition-grade red oolong collection is from the 2024 Luye Farmer's Association (鹿野農會) competition. The infused tea leaves reveals a vibrant aroma of neroli, lichi and little bit of baked wheat and nuts.

The tea liquor has a thick body with rich floral notes and hint of acidity of ripe fruits thanks to its high oxidation and roasting level.

Tea Information

Oxidation: 80%

Roasting: Heavy

Aftertaste: Medium

Cultivar: Yin Xiang

Origin: Lu ye township, Taitung, Taiwan

Flavour Profile

Aroma: rich aroma of tropical fruits, honey, orange flower, transition into toasted nuts finish.

Mouthfeel: honeyed sweetness, mellow, thick

How to Brew

Gong Fu Cha style:

5g / 100ml , 95-98°C, white porcelain gaiwan or red-clay pot

60 sec / 50 sec / 60 sec / add 30 secs each steep from the 4th steep

Teapot:

Tea / water ratio 1:50, 95-98°C, brew for 6 mins.

Behind This Tea

In the late 20th century, Taiwanese tea farmers in the Taitung area faced difficulties exporting their black tea due to market saturation and stiff competition. To overcome this challenge, they sought to create a unique tea that could stand out in the global market.

By combining traditional Oolong processing techniques with longer oxidation times, they developed Red Oolong, blending the best characteristics of both Oolong and black tea. It is one of the most complicated teas to make due to its unique double oxidation process, which showcase the mastery in both Oolong and Black Tea production for Taitung tea makers.

Red Oolong's creation marked a turning point for Taitung tea farmers, allowing them to carve out a niche in the international tea market. Today, it is celebrated for its unique taste and the innovative spirit of Taiwan's tea industry.