Taiwan Red Oolong | Hong Wu Long - Option: Sample 15 g

Taiwanese Red Oolong – Hong Wu Long 紅烏龍 represents one of the most fascinating modern evolutions of Taiwanese tea. It originated in the Luye 鹿野 area of Taitung in eastern Taiwan as a new style of oolong that bridges the world of traditional Taiwanese oolongs and black teas. The name “Red Oolong” refers to its characteristic amber to orange-red liquor, reminiscent of black tea, while the taste retains the depth, complexity, and layered character of fine Taiwanese oolong.

Unlike lightly oxidized high mountain oolongs, Hong Wu Long 紅烏龍 is processed with a significantly higher level of oxidation followed by roasting. The result is a fuller, rounder, and smoother profile with notes of ripe fruit, honey, dried plums, caramel, and lightly roasted wood. The tea preserves the sweetness and softness typical of Taiwanese oolongs while gaining greater depth, a longer aftertaste, and a richer body.

A characteristic feature of Red Oolong is its dark, tightly rolled leaves with a glossy appearance and a bright, clear orange-red infusion. Thanks to its higher oxidation, the tea feels exceptionally harmonious and stable. It is suitable both for traditional gong fu cha 功夫茶 preparation and for casual multi-steep brewing or cold brew. When prepared cold, its sweetness, fruity character, and refreshing qualities become especially pronounced.

Red Oolong was originally developed as a response to the challenges faced by lower-elevation tea regions in Taiwan, which struggled against cheaper tea production from abroad. The research team at the Tea Research and Extension Station in Taitung created a new tea style capable of making better use of summer and autumn harvests while offering a unique flavor profile found only in Taiwan. Since its introduction in 2008, Hong Wu Long has quickly gained popularity among tea lovers both in Taiwan and internationally.

The taste of Red Oolong is often described as a combination of the elegance of oolong and the depth of fine black tea. The infusion is sweet, smooth, full-bodied, and lingers pleasantly on the palate. Thanks to its higher oxidation and roasting, the tea is also well suited for aging, during which its character gradually becomes rounder and softer.

Preparation – gong fu cha 功夫茶:
Use approximately 5–7 g of tea for 100–120 ml of water at 90–95 °C. Steep the first infusion for around 20–30 seconds and gradually extend the time for subsequent infusions. Red Oolong is highly suitable for multiple infusions.

Western style preparation:
Use approximately 5 g of tea for 400–500 ml of water at 90–95 °C. Steep for approximately 3–5 minutes depending on the desired strength.

Cold brew:
Use approximately 6–8 g of tea per 1 liter of cold water and steep in the refrigerator for 6–10 hours. The resulting infusion is sweet, smooth, and exceptionally refreshing.