Characteristics of Red Oolong Tea
Different cultivars of tea trees possess their own distinct flavor characteristics. Unlike Pouchong tea, whose floral note results from the withering process, the floral aroma in Red Oolong tea is largely inherent to the cultivars themselves, particularly Qinyu (TTES No. 22) and Yingxiang (TTES No. 20) both of which are developed in Taiwan.
- Large-leaf Oolong: Rose
- Qinyu (TTES No. 22): Yulan magnolia, Pummelo flower
- Yingxiang (TTES No. 20): Orchrid
FRUITY AROMA from withering
During the withering process, as tea leaves gradually lose moisture, oxidation reactions take place. The original grassy aroma of the leaves slowly transforms into floral, green fruit, and ripe fruit notes. The fruity aroma of Red Oolong arises from oxidation in the later stages of withering, making it the most heavily oxidized among Taiwan’s oolong teas.
CREAMY NOTE from the cultivar
Jhinhsuan tea is a widely cultivated tea variety in Taitung, known for its distinctive milky aroma. With high-quality leaves and skilled craftsmanship, it can yield a tea with a delicate milk candy–like sweetness.
honey
HONEY NOTE from small green leafhoppers
When tea trees are pierced and fed upon by small green leafhoppers, they respond by secreting secondary metabolites to attract the insects’ natural predators, such as predatory spiders. During withering, these metabolites undergo oxidation, producing a natural honey-like aroma.
Red Oolong, however, often carries notes of caramel or toffee. These sweet impressions come not from insect activity, but from Maillard or caramelization reactions during roasting.
WOODY NOTE from roasting
Woody or leathery notes sometimes appear in Red Oolong tea, typically the result of roasting more fibrous tea leaves. Aged Red Oolong may occasionally reveal a subtle aroma reminiscent of Hinoki cypress essential oil, an elusive flavor shaped by time itself.
ROASTED AROMA from roasting
Red Oolong is a medium- to heavily-roasted tea. The roasting process removes the raw, greenish notes and moisture, refines the flavor, and induces Maillard or caramelization reactions that bring a gentle sweetness. Roasting also softens the tea, giving it a rounded texture and mild, ripe aroma.