Red Oolong Tea / Hong wu long from Hsinchu (紅烏龍)
- Region: Hsinchu County
- Harvest: 2017
- Availability: In Stock
This Red Oolong Tea (Hong wu long) is growing in Hsinchu County. Due to high fermentation level 85%, is coming out liquor with high-potassium level – and it helps heart to work properly, high- iodine level, which exercises a salutary influence over thyroid gland and high – pectin level, which heals wounds. Red oolong is very useful for people with high blood-pressure as it strengthens blood vessels and normalize blood pressure. Red oolong possesses high diuretic effect and remove toxins from the body. Red tea couldn't irritate mucous membrane and it is recommended for the persons with breach in alimentary canal.
In red oolongs combine all best features of green and black tea.
Leaves: delicately hand-rolled into small, green-yellow colored balls with dark edging and oily brilliance.
Red Oolong Tea (Hong wu long) from Hsinchu has an amber color, strong sweet honey taste and very soft and velvet aftertaste.
You can use any kind of tea pot, but clay tea pot suits much better.
Warm up the tea pot with the boiling water, put 2-3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for three minutes before serving.
Boiling temperature – 85-95°C (185-203°F). You can use this amount of tea 3 to 4 times.
The tea leaves come unrolled for full flavor.
This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can you can vary brewing time from 35s to 5 minutes.
You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.
Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.
Tags: heay fermented oolong
From our blog
Tea production is a series of various steps, which starts with freshly-plucked leaf and ends with dry tea leaves which are ready to brew. Some steps are common for all kinds of tea and (plucking, sorting etc) and other are unique for different kinds of tea. Fermentation is one of them and tea is often described as either not-fermented, semi-fermented or fermented.
Tea experts know, that tea taste depends on different factors, including tea ware, temperature of brewing water and brewing time. How to brew tea properly in order to fully enjoy tea taste?
We get a lot of questions, where people ask: What is the difference between oolongs from Taiwan and China? Why Taiwan tea is more expensive compare with tea from China?
First of all look on the map of that part of the world and compare China Mainland and Taiwan.