Red Oolong | 紅烏龍
Tasting notes: Cacao, baked fruit, caramel
Origin: Luye, Taitung, Taiwan
This experimental tea is made of bug-bitten leaves, oxidised for a fruity flavour and roasted for a caramel finish.
Why we love it:
- It's 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's a bug-bitten tea: when tiny leafhoppers start nibbling on the leaves in the field, the tea plant releases chemicals to defend itself - which to humans smell like honey. Farmers allow for a certain amount of damage to give the resulting tea a natural honey aroma.
- It's produced by a cooperative that supports Red Oolong farmers in the region by collecting, grading and promoting their tea, ensuring more consistent demand.
- It’s a wonderfully warming and comforting tea for cold winter days or rainy mornings.
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