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Another novel tea process from Shin-Fong, this Fulu Red Oolong (fully oxidized translated directly as red rather than black) is something out of the ordinary. The natural floral notes of Taiwanese high mountain ‘terroir’ come through the excellent execution of a paochong or ‘balled’ tea from a chin-shin varietal. What makes it particularly novelty is the full oxidation which provides a beautiful amber hued red liquor and warmth in the cup profile of gentle honey and caramel tones of this semi balled Oolong varietal.
Tasting notes
Strong aromatics of rose hips and straw flowers, with a clean and sweet aftertaste. The cup character is warm and invitingly pleasant, but the aromas are what make this tea unique.
Preparation
Use 5g tea per 180ml water at 91°C. Mix 1st and 2nd steeps of 2:00 each. Add 1 minute of time for each additional steep, up to a total of 5.
Harvest date: Fall 2012
Cultivar: Chin-Shin
Style: Red Oolong, semi-balled shape, fully fermented
Origin: Shin-Fong estate, Fulu tea region, Luye Township, Taitung, Taiwan
Size: 150g
Company description not available.
There aren't any tasting notes for this tea yet.
