Red Oolong

Red Oolong has a medium roast giving it its chocolaty and fruity aroma and its sweet taste.

Red oolong is a variety unique to the southeastern county of Taitung, home to one of the youngest tea-making regions in Taiwan. Red Oolong is considered a "new tea" and its process was born in 2008 by the Tea Research and Extension Station and a small group of farmers in Taiwan. The group was focused on developing a unique, quality tea. Red Oolong's process, allows the tea to be more forgiving of fluctuations in the raw product and a more consistent flavor. Its defining characteristic is its oxidation time, the longest of any oolongs. Red Oolongs are oxidized to 65 to 75%. Just as important as the oxidation level is the roasting time which gives it its roasted chocolaty flavor.

Variatal: Four seasons

Hand-picked, natural farming methods

Elevation: 450 - 500m (1,476 - 1,640ft)

Red Oolong has a medium roast giving it its chocolaty and fruity aroma and its sweet taste.

Red oolong is a variety unique to the southeastern county of Taitung, home to one of the youngest tea-making regions in Taiwan. Red Oolong is considered a "new tea" and its process was born in 2008 by the Tea Research and Extension Station and a small group of farmers in Taiwan. The group was focused on developing a unique, quality tea. Red Oolong's process, allows the tea to be more forgiving of fluctuations in the raw product and a more consistent flavor. Its defining characteristic is its oxidation time, the longest of any oolongs. Red Oolongs are oxidized to 65 to 75%. Just as important as the oxidation level is the roasting time which gives it its roasted chocolaty flavor.

Variatal: Four seasons

Hand-picked, natural farming methods

Elevation: 450 - 500m (1,476 - 1,640ft)