About this tea: 
Layered, elaborate, captivating: Petal Fan is one such tea that demands attention and patience to discover and appreciate all its facets. Thanks to a complex traditional Hong Shui (Red Water) making method, this tea undergoes higher than the usual Dong Ding style oxidation and a multi-stage baking process that required the leaves to settle for longer periods of time between the roasting sessions. The result is a colorful blend of rhubarb, spices, baked caramel and deeper musk notes. Using Si Ji Chun cultivar as the leaf material for the tea shows in the playful florals, especially if you compare this tea to Hong Long. However, there's a dig difference in the production technology between a red oolong and a red water oolong. This tea is great for gongfu sessions, letting every steep unravel each of its layers. If you like Dan Cong Oolongs, this tea will definitely catch your interest.
 
Red Oolong is not the same as Red Water Oolong
Red Water Oolong has some of the most complex production method of all Taiwanese teas. It's a Dong Ding style of tea, characterized by medium to heavy oxidation, and an elaborate multi-stage roasting. Meanwhile. Red Oolong follows a similar process of withering and bruising but goes through much stronger oxidation and fixing like black tea without any extra roasting.