Red Oolong

Red Oolong | 紅烏龍 

Tasting notes: Nutty, honey, cacao
 Origin: Luye, Taitung, Taiwan
 Elevation: 250-450m
 Oxidation: ⦿⦿⦿⦿○
 Heavy roasted

A Red Oolong sourced from 3rd-generation tea farmers in Luye, Taitung, Taiwan, this version is produced in the traditional way, with medium oxidation and heavy roasting. 

Why we love it:

• Red Oolong is a recently invented tea (2008) that is technically an oolong-black tea hybrid. It is heavily oxidised, so has that maltiness of a black tea while retaining the aroma of an oolong.
• It is minimally bug-bitten for a slight honey flavour. 
• It is made with an Wuyi cultivar 武夷茶, brought from Wuyishan centuries ago and now localised in Taiwan. 
• It is processed in the standard/ traditional way for Red Oolong, with medium oxidiation and heavy roasting, thus the nutty, malty tasting notes.
• It is roasted with a traditional charcoal roasting process 古法烘焙 that takes up to a month to complete.
• It is produced at the end of October - the first winter batch. This farm practices "friendly harvesting", with 4-5 harvests a year: two in spring, one in autumn and two in winter, resting in summer.

What is bug-bitten tea?

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