Description

TaiTung LuYe Red Oolong

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Taitung Red Oolong

Taitung Red Oolong is a relatively new type of oolong tea, developed in 2008 by the Taitung Branch of the Taiwan Tea Research and Extension Station. Extensive experiments eventually yielded a cultivar well-suited for producing highly oxidized and strongly roasted oolong tea.

What sets the Red Oolong Tea apart is its unique processing, which combines elements of oolong tea processing with that of black tea. Specifically, the oxidation level of approximately 80% and the similarly high degree of roasting place the Red Oolong in close proximity to black (“red”) tea. On the other hand, the vigorous kneading and repeated gentle roasting of the tea leaves are characteristic of the traditional production of ball-shaped rolled oolong tea in Taiwan.

Origin

Taitung is a region on Taiwan’s east coast, traditionally renowned for producing high-quality oolong teas. Thanks to its extensive natural areas and low population density, the region is often referred to as “Taiwan’s garden.” LuYe, on the other hand, is an area within Taitung specializing in the production of Red Oolong.

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The Tea Garden

Our Taitung LuYe Red Oolong tea hails from a tea garden situated at an altitude of 350 meters in LuYe. Surrounded by mountains and traversed by a river, the garden enjoys consistent irrigation year-round. In this mountainous environment with daily fog and consistently high humidity, optimal conditions for tea cultivation are created.

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Taste, Aroma & Visual Appearance

After brewing the ball-type rolled tea tea leaves, the cup, with its somewhere between amber and ruby-red color, exudes the scents of ripe fruits, honey, brown sugar, and roasted nuts. The unique processing creates a harmonious fusion of typical floral-fruity oolong notes with the malty depth characteristic of black teas, all within a balanced body. The tea’s gentle, long-lasting aftertaste is another characteristic that rounds out the overall flavor profile of the Taitung LuYe Red Oolong.

Cultivar

The “Da Yeh” cultivar is a relatively recent development of the government-run Taiwan Tea Research and Extension Station, known as TRES. Due to its specific characteristics, it is particularly well-suited for the production of Red Oolong Tea. The primary distribution region for this cultivar is Taiwan’s east coast, emphasizing the importance of this tea variety.

Preparation

Taitung LuYe Red Oolong Tea is perfectly suitable for both Gongfu and western-style preparations. In both cases, use water just below boiling, around 90-95°C.

For western-style preparation, dose approximately 3g of tea per 100ml of water and steep for 3-5 minutes. Even a second infusion with a slightly longer steeping time will still yield a flavorful brew.

For Gong-Fu-style preparation, double the dosage. Then, steep for about 40 seconds to obtain a wonderfully aromatic first infusion. Afterward, slightly reduce the steeping period for a second infusion that wil capture the tea’s essence perfectly. Subsequently, incrementally increase the steeping time with each subsequent infusion. This way, the tea produces a series of infusions, each with its own unique flavor profile. Only when noticing that the taste subsides you’ve gotten the best out of your tea leaves!

For more teas from Taiwan follow the link below:

Tea from Taiwan @ Siam Tea Shop