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Taiwan Red Oolong

$25.00

Heavily oxidized oolong from Luye, halfway to black tea.

O R I G I N — Luye, Taitung, Taiwan
T Y P E — Heavily oxidized oolong (70–80%)
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)

Red oolong is a modern Taiwanese craft made here from the Qingxin cultivar. Oxidized far past most oolongs, it lands between oolong and black tea, with the depth of one and the texture of the other.

A R O M A — Ripe fruit over warm roasted notes
T A S T E — Rich and mellow, sweet fruit and toasted warmth, a long finish with a pleasant edge of bitterness

Heavily oxidized oolong from Luye, halfway to black tea.

O R I G I N — Luye, Taitung, Taiwan
T Y P E — Heavily oxidized oolong (70–80%)
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)

Red oolong is a modern Taiwanese craft made here from the Qingxin cultivar. Oxidized far past most oolongs, it lands between oolong and black tea, with the depth of one and the texture of the other.

A R O M A — Ripe fruit over warm roasted notes
T A S T E — Rich and mellow, sweet fruit and toasted warmth, a long finish with a pleasant edge of bitterness

How to brew

Rolled tight, so give the first steep a moment to open — then it moves fast.

Tea0.2 oz (5 g)
Water4 oz gaiwan · boiling, 212°F
  1. 1Warm the gaiwan with hot water and pour it out.
  2. 2Add the leaf. Rinse 5 seconds and discard — this starts the balls unrolling.
  3. 3First steep [15–20] seconds, pour it all into the pitcher.
  4. 4Second and third steeps can be shorter, [10] seconds — the leaf is open now.
  5. 5When the color lightens, add time. Good for [8+] steeps.

By the third steep the leaves have fully opened and the fruit comes through. Look at them — they're whole.

Tea0.1 oz (3 g)
Water10 oz mug · boiling, 212°F
  1. 1Drop the leaf in and pour boiling water over it.
  2. 2Wait [1–2] minutes, then drink. Leave the leaf in.
  3. 3Refill 3–4 times, a little longer each time.

Forgiving in a mug — it stays sweet even if you forget it for a while.