More than any other country in the world, Taiwan is known for its rich variety of Oolong specialties. The Red Oolong got its name because of the more intense oxidation that gives it a dark red color. The traditional roasting unfolds soft flavors with hints of honey, caramel and cocoa.
12 g tea leaves (4 level Tealamass) to 1 liter filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
