Red Oolong

Our Red Oolong comes from a co-operative near Luye township, Taitung County on the Pacific coast of S.E. Taiwan. This handpicked oolong is heavily oxidised, between 70% and 90%. Black tea is named in the West after the colour of the dry leaf whereas in China it is known as red tea, hong cha, because of the colour of the liquor once the tea is brewed. This red oolong, or hong wulong, is so called because it is nearly as heavily oxidised as a black (red) tea, and yet goes through the same production stages as an oolong. 

The bud and 3 or 4 leaves are left on the stalk and go through an extensive production of withering, high oxidisation and then panning, wrapping, rolling and drying that is associated with tightly balled oolongs. Therefore, the high oxidisation levels produce the dried fruitiness and rich woodiness of black teas hence the name red (hong), and yet the production is as an oolong producing the smooth floral fruitiness of an oolong (wulong).

This method of production is comparatively new and has only been painstakingly developed over the last 50 years at the Taitung branch of the Taiwanese Tea Research and Extension Station 

I suggest rinsing the tea initially to “awaken” the leaves as they are so tightly rolled. Pour 90c water over the leaves at the ratio of water to grammage you wish to steep at and then immediately discard the liquor. Then continue to brew as the instructions on the back of the packet