#031−1 Red Oolong For Milk Chai｜チャイ専用紅烏龍

Red Oolong is a uniquely Taiwanese tea developed by the **Taitung Branch of the Tea and Beverage Research Station (TBRS)** and officially introduced in **2008**. Although it has only a short history and remains relatively unknown outside Taiwan, it quickly gained international recognition when it was selected by **TWG Tea** as one of its **Top 5 Single Origin Teas of 2015**, bringing Red Oolong onto the global stage for the first time.
Red Oolong is fully oxidized like black tea and then heavily roasted in the style of traditional Tongding Oolong. Officially classified as a black tea due to its high oxidation, it nevertheless retains the lingering sweetness and layered aftertaste characteristic of oolong, creating a tea unlike any other.
The Birth of Red Oolong
Since the 1960s, Taiwan's high mountain teas have dominated the market. Tea-producing regions at lower elevations therefore began developing distinctive teas that reflected their own local terroir.
This pursuit led to the creation of **Honey Aroma Black Tea** in Hualien and **Red Oolong** in Taitung.
Located south of the Tropic of Cancer, Taitung enjoys a warm climate with long, sunny summers, making it an ideal environment for producing richly oxidized teas. A variety of cultivars are used to make Red Oolong, including **Chin-Shin-Oolong**, **Jhinshuan (TTES No. 12)**, and **Cuiyu (TTES No. 13)**.
Like Honey Aroma Black Tea, Red Oolong is harvested during the summer when tea green leafhoppers are most active. Because the leaves naturally develop greater resilience, growers can reduce pesticide use, making it a more environmentally friendly tea. Its sweet, fruity complexity is often compared to a fine **Darjeeling Second Flush**, earning it growing popularity among tea lovers worldwide.
Today, Red Oolong is no longer produced only in Taitung. Tea makers throughout Taiwan have embraced this style, each creating their own distinctive interpretation.
Flavor Profile
Traditional Red Oolong is known for its fruity and gently spicy character, reminiscent of both Oriental Beauty and Honey Aroma Black Tea.
Its deep roasting further develops rich notes of **wood**, **roasted walnuts**, **caramel**, and subtle chocolate sweetness.
Because Red Oolong undergoes both **full oxidation** and **heavy roasting**, its caffeine content is naturally reduced compared to many other teas, making it an approachable tea that can be enjoyed throughout the day.
This Red Oolong is produced by **小茶米 Tea Garden** in Mingjian Township, Nantou County.
Each harvest is unique. Depending on the growing conditions of the year, tea maker **Lian** carefully blends different cultivars to maintain the signature flavor profile of his Red Oolong.
Specially Crafted for Milk Chai
This tea is a special grade of **Red Oolong** prepared specifically for making **Milk Chai**.
Compared with our regular Red Oolong, this version consists of smaller tea particles, allowing for faster extraction and a stronger, richer infusion that pairs beautifully with milk.
When brewed as a plain tea, however, these finer leaves may produce a slightly more robust or astringent character. For enjoying Red Oolong on its own, we recommend our standard whole-leaf Red Oolong.
Combined with milk, this chai blend develops an even richer profile, with pronounced notes of **dark chocolate** alongside its signature roasted sweetness.
Aroma & Flavor: Mango, Woody, Roasted Walnut, Caramel, Dark Chocolate
Processing: Pan-Fired, Cloth-Wrapped Rolling
Origin: Mingjian Township, Nantou County, Taiwan
Tea Garden: 小茶米 Tea Garden
Cultivars: Jhinshuan (TTES No. 12), with selected seasonal cultivars such as Cuiyu (TTES No. 13) and Yingxiang (TTES No. 20)
Elevation: 400m
Oxidation: ★★★★★
Roasting: ★★★★★
Harvest Season: June–September
Storage: Once opened, store the tea away from direct sunlight and humidity. Like many heavily roasted Taiwanese teas, Red Oolong ages beautifully over time. Store it in your favorite airtight container and rediscover it years later to enjoy its evolving aroma and flavor.


Recommended Rich Milk Chai Recipe (Serves 2)
### Ingredients
* Water: **200 ml**
* Red Oolong for Milk Chai: **10 g**
* Milk: **250 ml**
* Brown sugar syrup: **10 ml** (or to taste)


### Instructions
1. Bring **200 ml** of water to a boil.
2. Add the tea leaves, turn off the heat, and steep for **2 minutes**.
3. Once the leaves have fully opened, add **250 ml** of milk.
4. Bring back to a gentle boil, then simmer over low heat for **3 minutes**. *(Watch carefully, as the milk may boil over.)*
5. Strain through a fine tea strainer and serve.


Feel free to adjust the proportions to suit your personal taste.
For an even more aromatic chai, we recommend simmering the tea together with spices such as **fresh ginger, cinnamon, or cardamom**.


### Notes
* Sugar is optional, but adding a small amount enhances the body and richness of the tea.
* A thin film may occasionally form on the surface of the milk. This is simply coagulated milk fat and can be removed easily with a spoon if desired.