Award-Winning Bug-Bitten Red Oolong Tea (Taiwan)

In the lush Luye Valley, young Lin puzzled over his steaming cup. "Sifu, how does this oolong tea capture such honey-sweet notes?"

With a playful wink, wise Lao Cha replied, "Ah, Lin, it's the work of tiny artisans – the leafhoppers. They nibble the leaves, prompting the plant to swirl extra sugars into the wounds, weaving a tapestry of honey and ripe fruit into the brew."

Lin tasted again, savoring the layers. "So, the bugs are tea masters too?"

"Indeed," chuckled Lao Cha, "and with their tiny bites, they gift us a sweetness that no human hands could craft."

Red Oolong is a type of heavily oxidized and moderately roasted oolong tea. Taiwanese farmers initially developed it, and the Wu family farm perfected the techniques of this unique craft tea. Their Bug-Bitten Red Oolong Tea has been winning the highest award at the iTQi Competition in Belgium consecutively since 2017. Just one sip — and you'll know why.

The tea leaves are "bug-bitten" – a technique common in Taiwanese oolong production. When leafhoppers attack the tea leaves, the plant's natural defense mechanism releases terpenes that ooze a honey aroma. Furthermore, the plant sends sugars to the bitten areas for fast recovery, creating a remarkable sweetness in the final product. Consequently, the tea has the pleasant taste of an oxidized oolong with bright honey and ripe fruit notes. 

The Bug-Bitten Red Oolong grows in the Luye Valley of Taitung County, Taiwan. Nestled between two of Taiwan's highest mountain ranges, the valley's pristine nature and fresh air attract many visitors for tea tourism and the annual hot air balloon festival. The Wu family irrigates the tea farm using water from the mountain streams and employs only eco-farming techniques

While it's most common for tea enthusiasts to prepare oolong teas Gong Fu style, Luye Red Oolong is exceptionally lovely when you cold-brew it. In fact, the locals of Luye developed the perfect cold-brewing technique since they frequently bring this tea with them to the area's numerous hot springs.

If you wish to try cold-brewed oolong tea, we suggest following this simple recipe:Use about 1 gram of tea leaves for every 80-100ml of water. Fill the teapot with room-temperature water and put it in the refrigerator. It will be ready in approximately 8 hours.

• Place of Origin: Luye Village, Taitung County, Taiwan
• Harvest Date: April 2025
• Picking Standard: One bud and two leaves
• Roast: Medium
• Aroma: Honey and ripe fruits
• Taste: Sweet and roasted, long-lasting sweet finish
• Cultivar: Ruan Zhi (aka Qing Xin / TRES #17) 

Brewing guidelines: