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Tea
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…
€2.80 – €18.90
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The tea
OOLONG · CHINA
Taste tags:
Ripe Fruit · Roasted · Sweet
How to brew
Gaiwan · 6–7 g / 150 ml · 95°C · 10 sec · multiple steeps
Origin
China · Southern Fujian
Around 1,100 m · Qingxin Daye · summer harvest
Factsheet
Red oolong · heavily oxidized · intensively roasted · semi-ball rolled
The tea
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 — 1/5
Floral — 2/5
Sweet — 5/5
Roasty — 4/5
Spicy — 2/5
Fruity — 5/5
Wood / earthy — 2/5
Your first brew
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 TEA
6–7 g per 150 ml
TEMPERATURE
95°C
FIRST STEEP
10 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.
The tea
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
The tea
TYPE
Red oolong · highly oxidized · roasted
GOOD FOR
Afternoon · Cold brew · Iced tea · Long tea sessions
HARVEST
Summer
CULTIVAR
Qingxin Daye
ORIGIN
Southern Fujian · China · around 1,100 m
INTENSITY
4 of 5 · rich and mellow
BREWING
6–7 g / 150 ml · 95°C · 10 sec
STEEPS
Multiple 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.
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