Taiwan Red Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apricot, Blueberry, Brown Sugar, Cinnamon, Dark Wood, Floral, Lychee, Nutmeg, Peach, Pear, Rose, Stewed Fruits, Sugar, Sweet, Almond, Bread, Cherry, Chocolate, Grass, Mineral, Orange Zest, Orchid, Peanut, Pecan, Pine, Plum, Raisins, Raspberry, Red Apple, Spinach, Straw, Sugarcane, Violet
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 6 g 3 oz / 84 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

2 Tasting Notes View all

  • “Thanks for the freebie in my latest order. November 2019 harvest. More aromatic than full of flavor. Aroma notes of baked fruits, lychee, peach, blueberry, strong woody-floral cinnamon, nutmeg,...” Read full tasting note
    76
  • “This was another of my sipdowns from either late May or early June. I’d been trying to clean out the vast backlog of black tea reviews before moving on to any of the oolongs, but I have ended up...” Read full tasting note
    90

From What-Cha

A smooth oolong with a sweet baked stone fruit taste.

Tasting Notes:
- Smooth texture
- Sweet fruity taste
- Gentle background roast

Harvest: Summer, June 28th-July 4th 2018

Origin: Ming Jian, Nantou County, Taiwan
Altitude: 300m
Sourced: Taiwanese wholesaler

Cultivar: Si Ji Chun (Four Seaons)
Oxidisation: Heavy
Roast: Medium
Picking: Machine

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 3-4 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

2 Tasting Notes

76
1254 tasting notes

Thanks for the freebie in my latest order. November 2019 harvest.

More aromatic than full of flavor. Aroma notes of baked fruits, lychee, peach, blueberry, strong woody-floral cinnamon, nutmeg, apricot, brown sugar, golden syrup, rose, wood furniture. Most notable is the sweetness, very much like asian pear with a thinned, almost watery simple syrup. Cooling. Tastes and aftertaste are more retronasal than on the tongue, possessing the same notes as the aroma; very little evolution of flavor when prepared gongfu.

This is a very friendly tea. I would recommend it to those looking to explore oolong!

2.5g, 50mL, 195F, starting at 10s after short rinse

Flavors: Apricot, Blueberry, Brown Sugar, Cinnamon, Dark Wood, Floral, Lychee, Nutmeg, Peach, Pear, Rose, Stewed Fruits, Sugar, Sweet

Preparation
195 °F / 90 °C 2 OZ / 50 ML

Login or sign up to leave a comment.

90
1031 tasting notes

This was another of my sipdowns from either late May or early June. I’d been trying to clean out the vast backlog of black tea reviews before moving on to any of the oolongs, but I have ended up having a crazy couple of weeks and started falling way behind again after making great progress toward getting everything up to date. Whenever I see an oolong from Taiwan simply labeled as “red” or something similar, I instantly get the impression that I am not dealing with a higher end tea, and usually that is true, but I often find myself enjoying such teas. That was certainly the case with this one.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 10 seconds. This infusion was followed by 16 additional infusions. Steep times for these infusions were as follows: 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry tea leaves produced aromas of cinnamon, brown sugar, raisin, roasted almond, plum, chocolate, and praline. After the rinse, I noted new aromas of roasted peanut, orchid, grass, and sugarcane. The first infusion brought out orange zest, cherry, violet, baked bread, and straw aromas. In the mouth, the tea liquor presented notes of orchid, baked bread, roasted almond, raisin, cream, plum, cherry, orange zest, sugarcane, and grass notes that were chased by hints of cinnamon, praline, brown sugar, violet, and roasted peanut. The subsequent infusions introduced aromas of roasted pecan, blueberry, pine, raspberry, nutmeg, and red apple. Stronger and more immediately noticeable impressions of violet, brown sugar, cinnamon, and roasted peanut appeared in the mouth alongside impressions of chocolate and hints of straw and spinach. I also noted impressions of minerals, blueberry, roasted pecan, red apple, raspberry, pine, and nutmeg. As the tea faded, I found that the liquor emphasized lingering notes of minerals, orange zest, pine, cherry, sugarcane, and cream that were underscored by hints of baked bread, red apple, grass, straw, spinach, roasted pecan, orchid, and roasted almond.

This was a tremendously drinkable and enjoyable oolong. Though roasted Si Ji Chun has been hit or miss for me over the years, I found a lot to appreciate about this one. Fans of Taiwanese roasted oolongs would probably be into it and would find it to be a very nice, rewarding daily drinker. I could also see it working as an introduction to roasted oolong for curious drinkers.

Flavors: Almond, Blueberry, Bread, Brown Sugar, Cherry, Chocolate, Cinnamon, Grass, Mineral, Nutmeg, Orange Zest, Orchid, Peanut, Pecan, Pine, Plum, Raisins, Raspberry, Red Apple, Spinach, Straw, Sugarcane, Violet

Preparation
6 g 4 OZ / 118 ML

Login or sign up to leave a comment.