Description

Red oolong was officially created in Taitung in 2008, although it was obviously produced earlier as well, just without established protocols. Master Wu is one of the region’s most skilled producers; she patented a final roasting technique that makes her tea truly unique. A low-temperature roast lasting a very long time gives this red oolong a sweet, rich aftertaste. The oxidation is intense without reaching the level of a black tea, the leaf is completely rolled into a tight ball, and the liquor displays a brilliant orange color.

Tropical fruits combine with floral, muscatel, and spicy notes, finishing with caramel and chocolate—an incredible tea that also excels as cold brew or sparkling iced tea.