Our recommendations for brewing:
Balled oolongs develop their exquisite, complex flavours better when they are brewed in the Eastern style in a gaiwan. The ratio is about 1 g per 20 ml of water.
Awaken the tea with 95℃ water and rinse for 25 seconds.
1st infusion – 30 seconds
2nd infusion – 40 seconds
add 5–10 seconds for each subsequent infusion.
Infuse 5–6 times.
For Western brewing method in a teapot or mug, the ratio is 3 g (1 rounded tsp) per 200 ml. Awaken the tea at 95℃ per 10–15 seconds and rinse. Brew the tea at least 3 times for 3 minutes each infusion.
Highly recommended for cold brew. Rinse 10 g of tea with hot water for 15–20 seconds to open up the pellets, then fill a bottle/jug with 1 litre of room temperature water and place in the fridge for at least 8 hours. Strain and serve.

Red Oolong originates from the Taitung region of Taiwan, on the Pacific coast of the island. Unlike many oolong teas, which are partially oxidised, Red Taitung Oolong undergoes heavy oxidation. Harvested in early May, the process involves extensive withering, up to 80 percent oxidation, panning, wrapping, rolling in a cloth to create small nuggets, then drying and roasting.

Roasting after production causes the leaves to lose their caffeine content and gives the tea a toasty and caramelised character. This tea is made from the Jin Xuan cultivar and has smooth, honey-like, fruity, spicy and creamy flavour.

It is nicknamed Cognac Formosa Oolong because of its beautiful, deep amber colour and is also known as Orange Pearl because of the shimmering bronze hue of tightly rolled leaves.