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#031 Red Oolong | 紅烏龍

#031 Red Oolong | 紅烏龍

  Red Oolong tea (紅烏龍 /hóng wūlóng/) was introduced by the Taitung branch of the Tea Research and Extension Station (TTES), Council of Agriculture, in 2008. Despite its relatively short history of over 10 years, it has not yet achieved widespread recognition. However, in 2015, it was selected as one of the top five single-origin teas by the luxury tea brand TWG Tea, marking its debut on the global stage. Red oolong is a type of oolong tea that undergoes a higher level of fermentation, similar to black tea, resulting in a flavor profile reminiscent of black tea. It is a special tea that combines the characteristics of black tea with the lingering aftertaste of oolong tea. 


Additionally, red oolong is heavily roasted, just like Dong Ding oolong or Hojicha, further enhancing its unique flavor profile. Red Oolong tea emerged as a response to the 1960s trend towards high-mountain tea. Regions with lower elevations, like Taitung, sought to create unique teas. Taitung's hot climate is ideal for red tea production using varieties such as Jhinshuan (TTES No. 12), Cuiyu (TTES No. 13) and etc.. Like Honey-scented black tea from Hualien, Red Oolong is grown in the summer with minimal pesticide use to encourage green leafhopper growth. Resembling high-quality Darjeeling Second Flush tea, Red Oolong has become popular in Europe and America, with increasing production offering diverse flavors for tea enthusiasts.


Generally, the classic flavor of Red Oolong tea is characterized by a spicy and fruity note, similar to Oriental Beauty tea and Honey-scented(Muscatel) black tea. However, through roasting, it also acquires aromas of wood, baked nuts, and caramel. Additionally, due to high fermentation and roasting, the caffeine content is reduced, making it a tea that can be enjoyed by anyone without feeling burdened.

 

The Red Oolong tea we picked is produced by 小茶米 (/xiǎo chá mǐ/) Tea Farm in Nantou's Mingjian region. Depending on the conditions each year, the tea master Mr. Lian would blends different varieties of tea leaves to grasp the flavor of Red Oolong tea.


Aroma & Flavor: Ripe mango, woody, walnut, caramel

Processing: Panning, rolling

Origin: Mingjian Township, Nantou County

Cultivar: Jhinshuan(TTES No.12)

Tea Garden: 小茶米

Elevation: 400-500m

Fermentation: ★★★★☆

Roasting: ★★★★★

Harvest Season: June to September


Notes|After opening, it is recommended to avoid direct sunlight and humidity, and to use it as soon as possible.


Brewing Method

Tea: 5g

Water: 150 ml / 5 oz

Temperature: 98°C / 208°F

Brew Time:

1st Brew: 130 sec.

2nd Brew: 3 mins.

3rd Brew: 4 mins.

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店主の初著書、「台湾茶の教科書」現地のエキスパートが教える本場の知識

​​一枚の葉から、台湾茶の旅をしてみませか?

 

台湾茶の産地を取材し続け、情報収集を重ねる著者が、現地のエキスパートならではの知識を惜しげもなく詰め込んだ一冊。

基礎知識を始め、台湾茶15種類(台湾緑茶・文山包種茶・高山茶・凍頂烏龍茶・鉄観音茶・紅烏龍茶・東方美人茶・小葉種紅茶・大葉種紅茶・台湾白茶・台湾山茶・蜜紅茶・客家酸柑茶・花茶・茶外茶)の産地、製法、歴史、おすすめのペアリングなどを写真とともに紹介。その他、必要な茶器、台湾茶の淹れ方、台湾茶に関する資格、気になる買い方など、読み物としても楽しめます。

これから台湾茶の世界へ踏み出す人から、すでにお茶を扱うプロまで、台湾茶を包括的に知るための決定版です。

書名:台湾茶の教科書 現地のエキスパートが教える本場の知識

著者:林品君

発売日:2025年9月

仕様:A5判 並製 総160頁

定価:2,750円(10%税込)

ISBN:978-4-7661-4085-9

Amazon https://www.amazon.co.jp/dp/4766140850/

楽天ブックス https://books.rakuten.co.jp/rb/18344320/

丸善ジュンク堂書店ネットストア https://www.maruzenjunkudo.co.jp/products/9784766140859

紀伊國屋書店 https://www.kinokuniya.co.jp/f/dsg-01-9784766140859

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