Taitung Oolong (Red Oolong)
This Oolong tea is from Taitung county on the South Eastern Coast of Taiwan and is a specialty of it's county. It is made using a method called 'canvas ball rolling' which gives the tea its distinct smooth ball shape. The tea is allowed to oxidise to around 70% oxidation, with a high fire bake finish. A darker oolong than many, the tea leaves closely resemble a black tea, with a distinct reddish hue. It is a medium to full bodied tea with overall sweet fruity notes.
Main tasting notes:
Stewed plum, peach and raisins
4 grams per 230 ml of 100C water (1 cup)
Brew for 3 minutes (you may get another infusion from the leaves. Use freshly boiled water and brew for only 1.5 minutes for the second infusion)
COLD BREWED - cold brewing brings out the lighter fruit and floral notes of tea without bitterness.
8 grams per 500 ml of cold/room temp water
Brew for 10 hours in the fridge
Ensure the tea leaves are free to swim around the brewing jar (don't encase in a filter - filter afterwards as the leaves need to expand to release full flavour)