This organically produced “Red/Ruby” oolong is a heavily oxidised (about 60%) ball type oolong that has been lovingly and carefully roasted over charcoal for a period of 3-4 days. The heavier oxidation and final roasting allows the tea to develop distinctive sweet, burnt caramel notes which are never found in the lighter rolled oolongs.
The plants used to make this tea grow at an altitude of 1450m above sea level. They are made from leaves from the Qing Xin cultivar, one of Taiwan’s most popular varietals for producing high quality oolong.
This oolong might come as a surprise to those of you who have only tried the lighter rolled oolongs up until now. Deliciously savoury and sweet at the same time, it is a surprise to the senses and a delight on the palate.
While this tea can of course be prepared “western style” in a teapot using ca. 6g tea for 500ml of water and making 1 – 4 infusions of 2 – 3 minutes each, we strongly recommend trying it gong fu style so that you can fully appreciate how the tightly rolled leaves unfold to reveal their beautiful scent and complex flavour notes. If you do this, use the same amount of tea (ca. 6g) for 120ml of water, make a first infusion of 15 – 20 seconds, then add 5 seconds for each subsequent infusion. This should allow you to make approximately 5 – 6 infusions during which you will experience how the aroma and flavours develop with each steeping.
OriginSun Moon Lake, Nantou County, Taiwan
BodyMedium to full
FlavoursSweet, burnt caramel, hints of dark chocolate
Time1 - 3 Min
From controlled organic cultivation