Grown in high mountains in Simao area, this highly oxidized oolong is a tea that bridges the gap between oolong and black tea. Simao is a district under the jurisdiction of Pu'er City, Yunnan Province, China. It is the seat of Puer Prefecture. Formerly both Simao and the surrounding region of Pu'er prefecture played a major role in the historic tea horse trade between Yunnan, Tibet and India, with Simao acting as the southern terminus or starting point for the transport of tea by mule caravan north to Dali, Lijiang and Lhasa.
The red oolong combines all the best features of oolong and black tea. After the process of "waving" the tea will be "heavy rolled" like a black tea immediately and fermented heavily like black tea, but meanwhile has the traditional oolong processing final steps of "kill-green" and a special types of "heavy roasting". The resulting brewed tea takes on a darker color similar to black tea and the smooth, sweet fruitiness of oolong.
Red Oolong is a highly oxidized oolong. It is delicately hand-rolled into small, brown-colored balls with dark edging and oily brilliance. Tightly rolled leaves produce a pale amber liquor with a sweet aroma. The clean and complex flavor has sweet, mineral and tangy notes of fruits and red berries.
Due to the high fermentation level of 85%, the result is a unique longan fruit aroma and a silky body that is nectar-like. Red oolong is very useful for people with high blood pressure as it strengthens blood vessels and normalizes blood pressure. Red oolong possesses a high diuretic effect and removes toxins from the body.
Brewing Guide: Brew tea at 95ºC - steep for 3-5 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).