A lone monk was making a pilgrimage through the foggy mountains of Taiwan. After being cold and tired for days, he noticed a hot spring where he decided to rest. The Wise Tea Master Lao Cha was already enjoying a nice soak.
— Here, young one. Take a sip of the local tea.
The monk immediately felt enveloped with warmth. The Soul of the Red Oolong filled the monk with healing energy for the rest of his journey.
Red Oolong is a type of deeply oxidized and moderately roasted oolong tea developed in Taiwan and perfected by the Wu family farm. It 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," which is a technique not uncommon in Taiwanese oolong production. When bugs attack the tea leaves, the plant's natural defense mechanism releases enzymes that alter the original taste. Furthermore, sugars are sent to the bitten areas for fast recovery, creating a particularly sweet final product. The tea has the pleasant taste of a medium roasted oolong with bright notes of honey and ripe fruits.
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 for tea tourism and the annual hot air balloon festival. The Wu family originally chose to relocate to Luye because they knew it had the ideal conditions for growing non-polluted, organic tea. The tea farm is irrigated using the water from the mountain streams and only employs eco-farming techniques.
While oolong is most commonly consumed gong fu style, Luye Red Oolong is exceptionally lovely when cold-brewed. The perfect cold-brewing technique was developed by the locals of Luye, who frequently bring this tea with them to the area's numerous hot springs.
- Place of Origin: Luye Village, Taitung County, Taiwan
- Harvest Date: May 2021
- Dry Leaf: Tightly rolled semi-ball shape
- Roast: Medium
- Aroma: Honey and ripe fruits
- Taste: Sweet and roasted, long-lasting sweet finish
- Cultivar: Ruan Zhi (Qing Xin, #17)
210℉ / 99℃
6g per 500ml 3-5min
6g per 110ml 10sec + 5sec for each subsequent infusion