This is a very new type of tea, also very special to the world of oolong tea. At first glance, it looks like oriental beauty in a heavy rolled form. Don’t be fooled, this is not an oriental beauty, nor a black tea, but 100% an oolong tea.
The term “red” as applied to tea is difficult to understand in the context of English culture, so we must explain this “redness” in the cultural context of Mandarin culture. In Mandarin, black tea is actually named “red tea” (紅茶) for its color, and shouldn’t be confused with the actual “black tea” (黑茶). Red tea was referred to as “black tea” because the dry leaf itself is typically black in color (See here). To this day the vast majority of westerners still don’t know what a “Red Tea” actually is!
In Taiwan the art of tea experimental tea processing is thriving and tea growers and processors alike are searching for new techniques to bring out new flavors and aromas! Our “Red Oolong” came about as an experimental marriage of oolong tea and black tea processing. Applying very heavy oxidation like black tea, but meanwhile has the traditional oolong processing steps of “kill-green” and “heavy roasting”. The result is a unique longan fruit aroma and a silky body that is nectar-like.
Harvest: Spring 2016 / 春 二零一六
Varietal: Qin Xing Oolong / 青心烏龍
Elevation: 100 M
Region: Lu Ye / 鹿野
Oxidation Level: 80%
Roast Level: 4.5
Aging Potential: Excellent!