Traditionally, Black Tea is fully fermented with a red liquor and leaves; Oolong Tea is partially fermented with green leaves and a reddish rim. They were originally distinct, each with their own unique characteristics, but the collision and fusion have given rise to a new type of Tea – it has the tightly rolled, full-bodied shape of an oolong tea, yet the enticing red hue of a black tea; it exudes the floral and fruity sweetness of black tea, yet has the rich and refreshing taste of oolong tea. However, it also has its own distinctive individual label – this is Taiwan's “Red Oolong.”

Red Oolong was introduced in Taiwan in 2008, relatively young and niche. It shares a close connection with both black and oolong teas. Though virtually unknown on the mainland, it has won over many tea connoisseurs in Taiwan.

Clearly, this tea must have something special about it.

Is Red Oolong black tea or oolong tea?

The difference between black tea and oolong tea lies in whether the tea undergoes a process called fixation during production. If it is not fully fermented but has undergone fixation, it is oolong tea; if it is not fully fermented and has not undergone fixation, it is black tea.

Obviously, Red Oolong is made after fixation and heavy fermentation, so from a production standpoint, Red Oolong belongs to the category of oolong tea.

What are the characteristics of Red Oolong?

Red Oolong has a semi-spherical shape with a dark red, glossy appearance. The tea liquor is amber orange-red, bright and clear. The tea is heavy in body with a ripe fruit fragrance, the taste is smooth, rich, active, and long-lasting, making it an excellent choice for iced tea.

Red Oolong emphasizes the sweet and mellow flavor of the tea liquor and its color, so the finished tea needs to be re-baked, which can impart a light baked aroma, but should not produce a burnt taste. It belongs to the category of oolong teas that emphasize baking, and is suitable for long-term storage without spoiling, making it ideal for aging and collecting. Refreshing and thirst-quenching, it has great potential in today's market for new tea drinks.

What are the features of making Red Oolong tea?

Red Oolong uses hand-picked one bud and two leaves, processed with heavy baking, heavy fermentation, and heavy withering techniques, resulting in a semi-spherical shape with a mature fruit fragrance and charcoal aroma. Its characteristic is the deep color of the tea liquor, bright and clear like amber orange-red, sweet, long-lasting, and resistant to spoilage, allowing for longer storage, and even suitable for aging and collection. Furthermore, Red Oolong is suitable for both hot and cold brewing, with cold brewing particularly highlighting its sweet and mellow flavor.

Compared to regular oolong tea, Red Oolong has a very high degree of fermentation, combining the processing characteristics of both oolong and black teas. Its degree of fermentation is close to that of black tea, yet the production process still uses the traditional oolong tea method. The degree of fermentation of Red Oolong is currently the highest among oolong teas.

Traditionally, tea is brewed with hot water, but Red Oolong is a specialty tea that can be brewed hot or cold, especially with cold brewing, which highlights the unique characteristics of Red Oolong.

Red Oolong ≠ Red Water Oolong

Two types of tea, different by just one character, yet worlds apart.

Red Water Oolong can be traced back to the late Qing Dynasty in Taiwan. At that time, the method for manufacturing Taiwanese oolong tea adopted the Wuyi rock tea method. Light withering, heavy stirring, and careful control of baking temperature resulted in a deep, bright red tea liquor, hence the name “Red Water Oolong.”

In the 1980s, Mr. Jiye, the former editor-in-chief of Tea and Art, also used the term “Red Water Oolong” to describe traditional Dongding oolong tea. But since the rise of the “light and fragrant oolong,” the “clear liquor and green leaves” became highly valued. This “Red Water Oolong” was considered poorly made tea, avoided at all costs.

Many people jokingly suggested changing “Red Water” to “Flood Water,” implying it was more like a “fierce beast.” Of course, as the popularity of the “light and fragrant” style wanes, “Red Water Oolong” is gradually returning. In summary, Red Water Oolong is a term for traditional oolong tea.

As for Red Oolong, it is an innovative tea.

Red Oolong is found in Taitung, while Red Water Oolong is in Nantou.

Red Water Oolong is a further processed product of Dongding oolong, taking more time and effort to make, and now few tea makers are willing to spend the energy on its production. The control over fermentation and baking needs to be precise, but the entire process continues the classic traditional Taiwanese oolong tea technique.

Red Water Oolong is suitable for long-term storage, and after many years, the tea leaves appear dark and glossy, with a stable aroma, bright red with a hint of medicinal fragrance. Drinking it still offers the rich and smooth taste of oolong tea, which many older tea enthusiasts particularly liked.

Red Oolong, despite heavy fermentation, does not undergo heavy baking, only medium baking, lighter than both Red Water Oolong and Wuzhi Tieguanyin, which are also heavily baked. This ensures the floral and fruity aroma similar to black tea and the bright red color of the tea liquor.

Hot and Cold Brewing Methods for Red Oolong

1. When brewing Red Oolong with hot water, reduce the amount of tea and shorten the brewing time, reducing the tea by 1/3.

2. For cold brewing, use about 3-5 grams of Red Oolong with 600 milliliters of mineral water, either at room temperature (3 grams) or refrigerated (5 grams), and it will be ready to drink the next day.

3. After brewing Red Oolong with hot water and cooling, add honey and refrigerate; the tea liquor has the characteristic of honey-scented black tea, very refreshing and thirst-quenching.

4. After brewing Red Oolong with hot water and cooling, place the tea liquor in a transparent glass cup with ice cubes; the tea liquor takes on an amber hue, reminiscent of aged brandy or whisky, worth savoring carefully.