Red oolong is an innovative type of oolong curated by TRES (Tea Research and Extension Station) since 2008 in Luye, Taitung(Eastern part of Taiwan). The red oolong combines the methods of processing black(red) tea and oolong. As it is a rather new category of tea, every farmer has their own take on the red oolong, resulting in very different flavor profiles between the producers. This particular Red Oolong has rich and complex flavor profile. The tea undergoes heavy oxidation like black tea but retains the partial fermentation process characteristic of oolong tea.

Flavor Profile
Aroma: Honeyed, floral, and slightly roasted with hints of ripe fruits.

Taste: Smooth and full-bodied with natural sweetness. Notes of honey, caramel, and stone fruits like peach. It has a deep, lingering aftertaste with a slight maltiness and a hint of roasted nuts.

Mouthfeel: Velvety and rich, with a well-balanced combination of sweetness and depth.

This tea is ideal for those who enjoy both the robustness of black tea and the complexity of oolong tea. The careful oxidation process enhances its depth while maintaining the floral and fruity elegance typical of oolongs. 

Processing steps: Withering - Tossing - Rolling - Oxidation - Stir-fixing - Shaping

Oxidation: 75%
Roasting: 40%
Cultivar: Jinxuan
Elevation: 400m  

Produced - 12.2024