No. 2709

Formosa Red Oolong

More than any other country in the world, Taiwan is known for its rich variety of Oolong specialties. The Red Oolong got its name because of the more intense oxidation that gives it a dark red color. The traditional roasting unfolds soft flavors with hints of honey, caramel and cocoa.

1l Sample

(€394.17* / Kilogram) €4.73*

50 g

(€358.00* / Kilogram) €17.90*

400 g

(€340.00* / Kilogram) €136.00*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	To drink cold
Cultivation method:	Conventional cultivation
Flavour:	gentle aromatic
Growing region:	Formosa
Tea type:	Oolong Tea
Quality (TGR)	TGR106 \| 110

Ingredients

Oolong Tea.

Preparation

12 g tea leaves (4 level Tealamass) to 1 liter filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.

12g / l

90°C

2Min.

More about tea preparation

Dark roasted Oolong from the "Garden of Taiwan"

Taitung is located in eastern Taiwan and is often referred to as the "Garden of Taiwan" because there is hardly any industry and few tall buildings in this region. Taitung is comparatively sparsely populated, so you will find many green spaces. Due to the many hours of sunshine, it can get very warm in the tea garden, which is 350m above sea level. This climate is well suited for more oxidised tea varieties such as Black tea or dark Oolong.

The 25-year-old tea garden from which our Formosa Red Oolong comes is run by the second generation. The plantations are young, productive and provide high quality leaf material. In collaboration with the Taiwan Tea Research & Extension Station (TRES), a new cultivar was introduced that thrives in the partly tropical climate. Together with TRES, the family tea garden has optimised its production to dark Oolong varieties and is now known nationwide for its Taitung Red Oolong.

Which tea cultivars were used for the tea?

The Da Ye cultivar was used for this tea. This cultivar is characterised by a soft taste and little astringency, which makes it ideal for the production of Black tea and dark Oolong.

What makes this tea so special?

For this Oolong, processes from Black tea production were adapted. The oxidation is about 80 %, which is clearly reflected in the taste. As a result, the tea not only has a comparatively dark cup colour, but also significantly more body, but without the astringency associated with black tea. Instead, the finish reveals a sweetness typical of Oolong and a fruity aroma with light toasted notes.

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(4.4)

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