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Product description
Red Oolong is a relatively young yet remarkable tea style, developed in Taiwan as a bridge between traditional oolong and fully oxidized black tea. It combines the smooth body and rich fruitiness of black tea with the layered fragrance and elegance of oolong. Known for its amber liquor, baked caramel sweetness, and tropical fruit notes, Red Oolong has quickly become one of Taiwan’s most celebrated innovations in tea craftsmanship.
This Spring Special Edition is crafted to highlight a brighter, more elegant expression of Red Oolong, with ripe fruit sweetness, smooth texture, and a beautifully rounded finish. It is uniquely crafted from Jin Xuan cultivar (TTES No.12) leaves, carefully harvested in the gentle spring season of 2025 from the tea gardens of Luye, Taitung. The leaves bear the natural blessing of small green leafhopper bites, which encourage the development of a unique honey aroma. Unlike many Red Oolongs that emphasise heavy roasting, this tea is finished with a medium roast, intentionally designed to preserve the tea’s inherent floral, fruity, and creamy qualities. Compared with traditional high-mountain oolong, this Red Oolong feels warmer, fruitier, and more comforting. Compared with black tea, it is smoother, more layered, and lighter, offering a graceful balance of sweetness, depth, and aromatic clarity.
The result is a harmonious balance of honeyed sweetness, subtle fruitiness, and delicate floral fragrance. The spring climate contributes a silky smooth texture, while the Jin Xuan cultivar adds a natural buttery-cream undertone that rounds out the cup with elegance.
For tea lovers who enjoy the tropical-fruit depth of black tea yet crave the honeyed, floral charm of oolong, this Red Oolong is an exquisite and unmissable experience.
Tea Information
Oxidation: 80%
Roasting: Medium
Aftertaste: Medium
Cultivar: Jin Xuan
Origin: Lu ye township, Taitung, Taiwan
Master: Chen
Flavour Profile
Aroma: rich aroma of tropical fruits, honey, orange flower, transition into toasted nuts finish.
Mouthfeel: honeyed sweetness, mellow, thick
How to Brew
Gong Fu Cha style:
5g / 100ml , 95°C, white porcelain gaiwan or red-clay pot
60 sec / 50 sec / 60 sec / add 30 secs each steep from the 4th steep
Teapot:
Tea / water ratio 1:50 to 1:70, 95°C, brew for 5-6 minutes, can be re-steeped more than 3 times with longer infusion periods.
Behind the Tea
In the late 20th century, Taiwanese tea farmers in the Taitung area faced difficulties exporting their black tea due to market saturation and stiff competition. To overcome this challenge, they sought to create a unique tea that could stand out in the global market.
By combining traditional Oolong processing techniques with longer oxidation times, they developed Red Oolong, blending the best characteristics of both Oolong and black tea. It is one of the most complicated teas to make due to its unique double oxidation process, which showcase the mastery in both Oolong and Black Tea production for Taitung tea makers.
Red Oolong's creation marked a turning point for Taitung tea farmers, allowing them to carve out a niche in the international tea market. Today, it is celebrated for its unique taste and the innovative spirit of Taiwan's tea industry.
Photo: Master Chen
Product description
Red Oolong is a relatively young yet remarkable tea style, developed in Taiwan as a bridge between traditional oolong and fully oxidized black tea. It combines the smooth body and rich fruitiness of black tea with the layered fragrance and elegance of oolong. Known for its amber liquor, baked caramel sweetness, and tropical fruit notes, Red Oolong has quickly become one of Taiwan’s most celebrated innovations in tea craftsmanship.
This Spring Special Edition is crafted to highlight a brighter, more elegant expression of Red Oolong, with ripe fruit sweetness, smooth texture, and a beautifully rounded finish. It is uniquely crafted from Jin Xuan cultivar (TTES No.12) leaves, carefully harvested in the gentle spring season of 2025 from the tea gardens of Luye, Taitung. The leaves bear the natural blessing of small green leafhopper bites, which encourage the development of a unique honey aroma. Unlike many Red Oolongs that emphasise heavy roasting, this tea is finished with a medium roast, intentionally designed to preserve the tea’s inherent floral, fruity, and creamy qualities. Compared with traditional high-mountain oolong, this Red Oolong feels warmer, fruitier, and more comforting. Compared with black tea, it is smoother, more layered, and lighter, offering a graceful balance of sweetness, depth, and aromatic clarity.
The result is a harmonious balance of honeyed sweetness, subtle fruitiness, and delicate floral fragrance. The spring climate contributes a silky smooth texture, while the Jin Xuan cultivar adds a natural buttery-cream undertone that rounds out the cup with elegance.
For tea lovers who enjoy the tropical-fruit depth of black tea yet crave the honeyed, floral charm of oolong, this Red Oolong is an exquisite and unmissable experience.
Tea Information
Oxidation: 80%
Roasting: Medium
Aftertaste: Medium
Cultivar: Jin Xuan
Origin: Lu ye township, Taitung, Taiwan
Master: Chen
Flavour Profile
Aroma: rich aroma of tropical fruits, honey, orange flower, transition into toasted nuts finish.
Mouthfeel: honeyed sweetness, mellow, thick
How to Brew
Gong Fu Cha style:
5g / 100ml , 95°C, white porcelain gaiwan or red-clay pot
60 sec / 50 sec / 60 sec / add 30 secs each steep from the 4th steep
Teapot:
Tea / water ratio 1:50 to 1:70, 95°C, brew for 5-6 minutes, can be re-steeped more than 3 times with longer infusion periods.
Behind the Tea
In the late 20th century, Taiwanese tea farmers in the Taitung area faced difficulties exporting their black tea due to market saturation and stiff competition. To overcome this challenge, they sought to create a unique tea that could stand out in the global market.
By combining traditional Oolong processing techniques with longer oxidation times, they developed Red Oolong, blending the best characteristics of both Oolong and black tea. It is one of the most complicated teas to make due to its unique double oxidation process, which showcase the mastery in both Oolong and Black Tea production for Taitung tea makers.
Red Oolong's creation marked a turning point for Taitung tea farmers, allowing them to carve out a niche in the international tea market. Today, it is celebrated for its unique taste and the innovative spirit of Taiwan's tea industry.
Photo: Master Chen