Tasting

Fruity aroma: Use Jinxuan tea leaves to create a fruity aroma
Floral fragrance: Use jade tea leaves to create magnolia or gardenia fragrance
Coffee flavor: The tea maker uses roasting techniques to create a coffee aroma from Jinxuan tea leaves

Farming

Red Oolong is a special, strongly oxidized tea with a degree of oxidation of 75 to 85%. Its taste is closer to Oolongs, but its color is closer to red teas, hence the name “Red Oolong”. It was created 20 years ago in the Luye Tea Plantation area above 400 meters  sea level in Taitung.

In 2008, Due to the strong sunshine and strong photosynthesis in summer and autumn, the tea buds grow rapidly in these seasons and the yield is high, but the production Baozhong tea tends to have a bitter taste. In order to break through this difficulties of the Luye tea plantation, the tea makers established the characteristics of the Luye tea produced in summer and autumn and created red oolong tea.
Red oolong tea combines the processing characteristics and quality characteristics of oolong tea and black tea. The degree of fermentation is the highest among oolong teas currently.

Manufacturing

Preparation

Use 3 grams of tea per 0.15-liter teapot, pour boiling water at a temperature of 200°F~215°F (95°-100 °C) and let it steep for approx. 4 minute. Pour out the tea soup and start drinking after 8 minutes. In this way, you have the best. taste of this tea.

Cold Brew：Use 6g tea in 600cc bottle, leave under room temperature for 2 hours and then store in cool refrigerator。