Hong Wulong (Red Oolong)
Taiwan's most heavily oxidised oolong, from Luye in Taitung. Rolled, roasted and oxidised almost to a black tea, with a honey sweetness that usually comes from leafhopper-bitten leaf. Deep and smooth, ripe fruit and caramel, none of a green oolong's edge.
Tasting Notes
honeyripe fruitroastedcaramel
What do you taste?
Origin
Luye, Taitung, Taiwan
Plant
Various, often Qing Xin Oolong
Land
150–350m
Craft
Summer harvest. Oolong's heaviest oxidation, then heavy rolling and roasting. Honey note from leafhopper-bitten summer leaf.
Brewing
Gongfu95.0°Ctemp
5gper 100ml
15s (after rinse)1st steep
Add 10s each steep · 6-8 steeps
Timed for this tea
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From the tea table
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