About this tea:
Hong Long is a great daily red oolong tea with high oxidation for those who are making their first steps in the world of tea. The famous dried red berry aroma combines with the malty notes for a rich cup of goodness. Check out its green cousin Ji Long for a more summery kind of tea.

What cultivar is this red oolong made of?
Hong Long is made from a Four Seasons (Si Ji Chun) cultivar. This particular cultivar lends this tea the light floral notes that stir this tea towards red berries rather than heavy malt taste. The trick with Four Seasons Spring is that it should be harvested in cold weather. When the leaves are exposed to lots of sunshine and hot weather for prolonged periods, they get bitter. So, the early spring, late fall, and winter harvests tend to taste better on average.

What makes red oolong special?
Red oolong is a newly created specialty tea that combines the processing characteristics and quality characteristics of oolong tea and black tea. The degree of oxidation can be said to be the highest among oolong teas currently. The color of the tea soup is amber-orange, bright and clear, just like the color of black tea, but the taste is like oolong tea. The tea is thick and has a ripe fruit aroma. The taste is mellow and smooth, yet it yields many steeps. Red oolong is heavily oxidized and then roasted. The emphasis is on the sweetness and the color of the tea soup. It is less likely to deteriorate after long-term storage and can be used as an aged tea.

A little bit of history
Red oolong is a specialty of Taitung. Since its launch in Luye Township, Taitung County in 2008, red oolong has gradually attracted the attention and love of consumers. In fact, this tea managed to revitalize the local tea-growing area once again proving how innovative and creative Taiwan's tea community is.