{"id":2107,"date":"2024-10-02T02:20:57","date_gmt":"2024-10-01T18:20:57","guid":{"rendered":"https:\/\/twteaking.com.tw\/post\/2107\/"},"modified":"2025-09-24T08:56:06","modified_gmt":"2025-09-24T00:56:06","slug":"oolong-tea-aroma-harmony","status":"publish","type":"post","link":"https:\/\/twteaking.com.tw\/en\/oolong-tea-aroma-harmony\/","title":{"rendered":"Getting to Know Red Oolong: The Perfect Ensemble of Black Tea and Oolong Rhythm"},"content":{"rendered":"

Local Tea\u30fbYoon Fong Red Oolong\t\t\t\t<\/p>\n

Tea Rhythm and Fragrance of the Years<\/h1>\n

A crystallization of innovation and heritage
Delicate Technique for a Great Taste<\/p>\n

Red Oolong, a jewel in Taiwan's tea industry, combines the characteristics of black tea and oolong tea and holds a place in the market for its unique flavor and quality.<\/p>\n

The Birth of Red Oolong<\/h1>\n

The birth of Black Oolong Tea symbolizes the efforts of Taiwan's tea farmers to innovate and improve quality. In the 1980s, Taiwan's tea farmers combined the aroma of black tea with the flavor of oolong tea, and after many experiments, Black Oolong Tea was born. After many experiments, Red Oolong Tea was created. This tea retained the flavor of Oolong Tea while possessing the full-bodied aroma of Black Tea, and was quickly recognized by the market. The success of Red Oolong Tea demonstrates the innovative spirit of tea farmers and the flexibility of Taiwan's tea industry.<\/p>\n

Red Oolong Tea Processing Secrets<\/h1>\n

The production process of black oolong tea is unique, combining the processing characteristics of black tea and oolong tea, including the following steps:<\/p>\n

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\u2776 Picking<\/h3>\n

Young leaves are selected to ensure the sweetness and aroma of the tea broth.<\/p>\n

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\u2777 withering<\/h3>\n

Do this in a well-ventilated environment to allow the tea leaves to lose water moderately.<\/p>\n

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\u2778 Stirring<\/h3>\n

Promote the release of the internal aroma of the tea leaves.<\/p>\n

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\u2779 Killing the flowers<\/h3>\n

Stop the fermentation process to preserve the freshness of the tea leaves.<\/p>\n

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\u277a Kneading<\/h3>\n

It encourages the tea leaves to release their internal aroma.<\/p>\n

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\u277b Hatsumode<\/h3>\n

Lightly dry and prepare for dough.<\/p>\n

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\u277c Group kneading (hemispherical)<\/h3>\n

Forms a hemispherical shape of tea leaves, which is convenient for roasting.<\/p>\n

The degree of fermentation of black oolong is close to that of Oriental Beauty tea, but lower than that of black tea. The tea broth is reddish-orange in color, and the taste emphasizes the harmony between sweetness and water color. The tea is re-roasted to remove the green flavor and to bring out the aroma of light roasting, but without the smell of heavy roasting or burnt flavor. The tea leaves are hemispherical in shape, dark red in color, and the tea broth has a ripe fruit aroma with a smooth and sweet taste.<\/p>\n

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The Best Way to Savor Red Oolong Tea<\/h1>\n

Black Oolong Tea has a rich flavor with an amber-orange color. In the mouth, you will first feel the rich and sweet aroma of black tea, followed by the sweet aftertaste of oolong tea. The mouthfeel is rounded, with a perfect harmony of floral, fruity and honeyed aromas, and an endless aftertaste.<\/p>\n

When drinking Red Oolong, it is recommended to use a covered bowl to brew the tea at a temperature of around 90 degrees Celsius for 30 seconds to 1 minute each time. As the number of times of brewing increases, the flavor of the tea broth will gradually change, revealing the unique flavor variations of Red Oolong. Red Oolong is suitable to drink in the afternoon or evening to refresh the mind and bring tranquility and pleasure. Due to its resistance to steeping, Red Oolong tea can also be used to brew black tea and mechanically produced into bottled or canned beverages. Its heavy roasting characteristics make it suitable for use in aged tea collections, with an orange-red color like black tea but with the distinctive flavor of oolong tea.<\/p>\n

Recommended Red Oolong<\/h2>\n