Crimson Oolong (Shēnhóng Wūlóng Hong)

CRIMSON OOLONG OOLONG · CHINA Taste tags:Ripe Fruit · Roasted · Sweet How to brewGaiwan · 6–7 g / 150 ml · 95°C · 10 sec · multiple steeps OriginChina · Southern FujianAround 1,100 m · Qingxin Daye · summer harvest FactsheetRed oolong · heavily oxidized · intensively roasted · semi-ball rolled HOW THE TEA TASTES Crimson Oolong A heavily oxidized oolong combining the depth of black tea with the aromatic structure and texture of oolong. The profile is dominated by ripe fruit, roasted sweetness and a rich, mellow body. It remains smooth with relatively low perceived bitterness, making it expressive both hot and cold. The liquor is bright orange-red. Main taste notes:Ripe Fruit · Roasted · Sweet Intensity:4 of 5 · rich and mellow For the taste diagram:Vegetal — 1/5Floral — 2/5Sweet — 5/5Roasty — 4/5Spicy — 2/5Fruity — 5/5Wood / earthy — 2/5 HOW TO BREW IT Gongfu, in a gaiwan Use 6–7 g per 150 ml at 95°C. Begin with approximately 10 seconds and gradually extend later infusions. AMOUNT OF TEA6–7 g per 150 ml TEMPERATURE95°C FIRST STEEP10 sec Cold brew Use 3 g per 300 ml of mineral water. A longer cold infusion emphasizes the tea’s fruit sweetness and smooth texture. WHERE IT COMES FROM Southern Fujian, China Crimson Oolong is produced in highland gardens at approximately 1,100 meters using the Qingxin Daye cultivar. Inspired by Taiwanese red-oolong processing, it undergoes a high degree of oxidation while retaining the body and aromatic layering associated with oolong. Summer leaves are processed through sun withering, indoor resting, repeated shaking, oxidation, fixation, rolling and intensive roasting. Tags:📍 Southern Fujian · China⛰️ Around 1,100 m🌿 Qingxin Daye☀️ Summer harvest🔥 Highly oxidized & roasted FACTSHEET TYPERed oolong · highly oxidized · roasted GOOD FORAfternoon · Cold brew · Iced tea · Long tea sessions HARVESTSummer CULTIVARQingxin Daye ORIGINSouthern Fujian · China · around 1,100 m INTENSITY4 of 5 · rich and mellow BREWING6–7 g / 150 ml · 95°C · 10 sec STEEPSMultiple infusions Crimson Oolong is a modern tea technology, where oolong tea variety processed as black tea (partially), combining the characteristics of Taiwanese oolong and red (black) tea. This version is crafted in the highland tea gardens of the South Fujian Province, at elevations around 1100 meters, using the Qingxin Daye cultivar.Unlike traditional oolong teas with light to moderate oxidation, Crimson Oolong features the highest level of fermentation among oolong varieties, making it closer in profile to black tea while preserving the body and aromatic layering of oolong. The leaves are picked in the summer from mature shoots with one bud and three leaves, then carefully processed through a combination of sun withering, indoor oxidation, multiple shakings, fermentation, firing, rolling, and intensive roasting.The result is a semi-ball-shaped leaf with a dark red, glossy hue. When brewed, it yields a bright orange-red liquor with rich fruit aromas and a full-bodied, mellow flavor. Red Oolong is sweet, smooth, and exceptionally resistant to bitterness, suitable for both hot and cold brews. It is a popular choice in iced tea and bottled tea drinks thanks to its stability and depth of flavor. Its profile also makes it ideal for long-term storage.