Red Oolong tea
In 2008 the Eastern Region Branch Station of the TBRS set out to solve the problems of the Luye tea-growing region for which they actively promoted the special features of this region. In addition, because in the summer and autumn there is strong sunlight and high levels of photosynthesis, the tea buds grow quickly and fresh yield is high. However, if the tea were to be manufactured into Paochong tea it could easily be bitter, but it would also be a waste if the tea buds were simply left on the plants. However, the summer and autumn seasons are very well suited to manufacturing Red Oolong tea, which is a newly created unique type of tea combining the characteristics of the manufacturing process and quality features of Oolong tea and black tea. Red Oolong tea has the highest fermentation degree among the Oolong teas.
Red Oolong tea is a type of oolong tea with heavy emphasis on roasting. Therefore, among Taiwan specialty tea flavor wheels it is in the category of Roasted Ball-Shaped Oolong Tea. It is semi-circular in shape and has a glossy dark red color. Its liquor color is reddish-orange, with bright and clear coloring like black tea. The tea is thick and it has the aroma of ripe fruit with a mellow and well-rounded taste. It is a new and unique type of tea that is brisk, stands up well to steeping, is sweet and mellow, and is suited to both cold and hot brewing. It has considerable potential for development in the bubble (boba) tea drink and tea beverage markets.
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