Where the World’s Finest Oolong Is Born
Taiwan Tea, the Aroma of the World
Taiwan is the world’s leading expert in crafting oolong tea—mastering everything from lightly oxidized Pouchong to heavily oxidized Red Oolong.
Among the world's six major categories of tea—green, yellow, white, blue (oolong), black, and dark—Taiwan is renowned for both the production and appreciation of oolong tea. From lightly oxidized to richly roasted varieties, Taiwan's oolong teas reflect a remarkable range of aromas and flavors. Grown from altitudes of over 3,000 meters down to plateaus of 300 to 400 meters, tea is cultivated across the island.
Beyond familiar varieties such as Pouchong tea, High Mountain Oolong, Dong Ding Oolong, Tieguanyin, and Oriental Beauty, Taiwan's century-long experience in tea export and craftsmanship gave rise to a unique innovation. In 2008, a distinctive tea-making method was developed in Luye, Taitung, leading to the creation of what is now known as Red Oolong tea.
This distinctive "part oolong, part black" tea blends key elements from both traditions: the withering and roasting of oolong, and the heavy rolling and full oxidation of black tea. With an oxidation level of approximately 80%, its liquor resembles that of black tea in color and richness, making it immediately approachable for international drinkers. Yet it goes further, offering the layered floral, fruity, roasted, and honeyed aromas characteristic of oolong. Developed by the Eastern Branch of the Tea and Beverage Research Station (TBRS), this innovative method draws from a century of Taiwanese tea craftsmanship and is tailored to the terroir of Taitung. Smooth even after long steeping and leaving a lingering sweetness, Red Oolong is not only a regional specialty, but also Taiwan's gift to the world.
