Red Oolong is a heavily oxidized, ball-shaped Oolong tea. Similar to Oriental Beauty Tea, the tea leaves must be bitten by the small green leafhopper, imparting a natural honey fragrance and sweet flavor.
Development Background and Origin
In 2008, Taiwan’s government promoted this new style of Oolong tea, which is made using the same process as Oriental Beauty Tea—requiring tea leaves that have been bitten by insects. The difference is that the leaves undergo heavy rolling to shape them into balls. The tea liquor presents an orange-red amber color, clear and bright, with a unique ripe fruit aroma.
It is mainly produced in Taiwan’s eastern counties of Hualien and Taitung.
Production Method
The production process of Red Oolong tea is a combination of Oolong and black tea techniques. The oxidation level is higher than traditional Oolong tea, reaching the highest oxidation level of Oolong teas (similar to Oriental Beauty Tea).
The key steps in making Red Oolong tea are withering and stirring, which must ensure the tea leaves are heavily and evenly oxidized. After oxidation, the tea leaves undergo rolling and drying, resulting in a rich aroma and full-bodied taste.
The distinctive feature of Red Oolong tea is that its tea liquor color and taste are similar to black tea, but it retains the essence and fragrance of Oolong tea.