Description: Taiwan oolongs typically have mid-level oxidation and roasting. Its fermentation level can vary from 8% to 70%, which exemplifies the tea’s diversity. These semi-fermented teas are made from soft-stemmed (or “green-hearted”) oolong tea plant and have a typical semi-spherical shape. The fermentation level can vary from 8% to 70%, which exemplifies the tea’s diversity.
Red Dragon Oolong is made from a Hong Yu TRES #18 tea plant cultivar. It is this variety that provides the signature menthol and cinnamon notes to the hybrid. This kind of tea processing features heavier oxidation and roasting. The fermentation level is about 75%. As this oolong undergoes extensive baking, it also exhibits some of the darker oolong qualities, such as comforting roasted flavors, while retaining the dominant floral notes. To achieve this balance, the tea has to undergo multiple baking sessions with a time of rest in between. The skill of the tea master is paramount in achieving a fine balance between the floral and the roasted aspects of this tea, as neither should overpower.
Red Dragon Oolong comes in tightly rolled dark leaves, it undergoes multiple roasting to produce a complex and fragrant liquor. These open up when brewed to produce a fragrant amber liquor with a pronounced floral aroma that is slightly toasty and spicy. The baking of this tea results in a very comforting profile, with a character that is floral, yet toasty.
The complex flavors develop and change with each steep. The taste has notes of caramel and sugared fruits, while the aftertaste is a little savory and tangy. This beautifully crafted tea should be enjoyed over repeated steeps, taking time to appreciate the changing and developing complex taste. The taste is smooth and balanced with floral, sweet and toasty notes and a tangy aftertaste.
This is a perfect tea for those who are seeking a tea to sooth and comfort, but desire enough complexity to keep their tea session vibrant and textured!
Brewing Guide: We highly recommend brewing this Oolong gongfu style to appreciate its many layers of flavor. Red Dragon olong may be prepared in a regular teapot, a Yixing clay pteaot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 80-90°C (176-194°F). Infuse for 2-3 minutes and pour off. The leaves may be re-steeped 5-7 times.