Ripened Red -- High Mountain Red Oolong(Sold Out!)
High Mountain Red Oolong
This tea from our partner farm in Puli is one of the best examples of a new type of tea processing that we have found to date. 'Ripening' a red oolong, for lack of a better descriptor, is taking some aspects of the Eastern Beauty processing and applying it to the black tea processing style. Called 'men', the Chinese basically uses the work humid as a verb and it is a classic step in the Eastern Beauty processing that has rarely been used in other tea processing. Viewed as cheating by the old timers, this process brings out a ripe, rich, and long-lasting red fruit sweetness to teas that are just on the edge of the red and black tea worlds. The younger generation of tea makers are embracing this process and when done well, so are we.
We quite enjoy this taste profile for its soft fruity sweetness, especially in the higher elevation teas. Last year this same material was turned into our 1300m High Mountain Black tea. This year it was ripened into a red. We much prefer this version!
Other teas from this Garden: Winter Crisp Oolong
Status: Agrochemical Free Farming
Season: Summer, 2019
Method: Hand picked, processed on site, very small batch
Region: WuJie, Nantou
Recommend Brewing Style:
Gong Fu Style: 5g per 100ml, ~95C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5+ steeps.
Western Style: 3g per 100ml, ~95c water for 3 minutes. Lasts 2-3 steeps.