Additional Information
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$ 6.25 – $ 12.50
This is a unique tea in more ways than one as its name will suggest. What is a red oolong, you may ask? The maker of this tea insisted that we name it that way, and he has a point: This tea is produced essentially like a fragrant high-mountain oolong would be. The only difference is the oxidation level of the leaves which is more accentuated bringing out the tangy stone fruit notes (peach, cherry) which dominate with hints of fresh vanilla and wintergreen freshness in the finish. It definitely remains a fragrant tea with its palette of sweet alpine meadow blooms and wild honey flowers. Yes, there are distinct notes of wild high-mountain Taiwan honey in this tea which strongly suggest this is a (very rare) high-mountain bug-bitten tea! This is also noticeable in the thicker yet suave body with very supple and silky tannins which hint at more amplitude with time as this tea is allowed to mellow, if one has the patience to wait! There is definitely good material in this tea which makes it a pleasure to drink now and/or later if allowed to age properly. This tea also hat was well showcased by our local black tea producer friend who was hired to produce this tea for a grower in the Hehuanshan range, near Lishan village. If you indulge in the pleasures of fragrant high-mountain oolongs, you must try this tea; if you indulge in Taiwan Black teas, you must try this tea for its expansive fruity character and; it you seek the authenticity of good craftsmanship and excellence that only passionate tea makers can instill in finished tea leaves, this is a must (or we will be happy to keep it for ourselves!). Finally, this tea is best enjoyed in gongfu style settings.
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It may come as a surprise to many tea enthusiasts that only consider Taiwan as a source of magnificent oolongs, but Taiwan has also a long history of producing black teas that date back to the early 1920’s. Then under Japanese rule, Yuchi township, situated on the shores of the scenic Sun Moon Lake of central Taiwan, was chosen for it’s perfect climate and soil for the growing of Assamica tea bushes. The Japanese objective was then to compete with the striving British commerce that ruled over the trade of black tea. Never could they compete in yield, but, surprisingly enough, the quality of these Taiwanese black teas attracted such attention that it sold very well in New York and London. At the height of this trend, just before the Second World War, black tea plantations occupied 3000 hectares of land compared to a little less than 100 today and represented 93% of all tea exports from Taiwan. With the demise of the Japanese at the conclusion of WW II, black tea virtually disappeared from the island. Today, one can easily experience why this tea was successful through the revival of this heritage Assam tea.
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nmatanski95 (verified owner) –
This is a very unique oolong. It reminds me of the Tippy Oriental Beauty Oolong (Lot 978) and the Shanlinxi Black Tea (Lot 946) – very warm, extremely fruity, oxidised. The OB is more acidic and has deeper fragrance and I prefer it a little more, but they are very similar and both amazing oolongs