This red oolong is made in Luye (Taitung, Taiwan) by tea master Lin, using high-oxidation oolong material (around 80%) that is then broken and carefully sorted.
In Taiwan, broken tea is not a standard production style. Instead of producing it directly, whole leaf tea is first made to full quality, then crushed and sifted through multiple layers. This removes stems, dust, and weaker fragments, leaving mostly the central parts of the leaf — the sections that carry the most flavour.
The result is a tea that extracts quickly and consistently, without losing depth.
In the cup, it’s full and smooth, with notes of ripe fruit, honey, and light florals. There’s no bitterness or harshness, even when pushed — just a steady sweetness and rounded body.
Because of the broken leaf format, this tea works differently from most oolongs. It brews fast, holds flavour well in larger volumes, and is very stable across different preparations.
It’s particularly well suited for:
- cold brew
- milk tea or blends
- stronger, longer brews without losing balance
A practical tea, but still clearly tied to good material and careful processing.
