Tea
Taiwan Alishan High Mountain - Hong Oolong
The dark, tightly rolled leaves yield clear red amber colour infusion with an bouquet of ripe fruits, wild honey and many familiar floral notes. Above all, it has a full bodied, deep, rich and fruity taste with hints of blackcurrant and juniper berries and a complex sweetness of raw chocolate and molasses; this tea feels smooth and silky on the palate with a long lasting aftertaste. Above all, its unquestionably one to try. In fact, hong Oolong is a new style of tea created by a group of tea farmers in 2008 to overcome some of the challenges that lightly oxidised oolong producers face – such as short storage time and strong dependency on weather. Hong Oolong tea use tea leaves that are traditionally for making Oolong teas and processed in similar manner to oolong but being fully oxidised just like a red tea. Above all, it is a mixture of non-traditional red tea leaf, fully oxidised and rolled with oolong production methods, giving this tea the floral complexity of a time-honoured Oolong together with the ripe fruit sweetness of a red tea. As a result, hong Oolong is a very easy to brew and easy to start if you are very new to top-grade loose teas. In fact, the warming grade makes it particularly suitable for cold and wet days. Gong Fu Cha style brewing is highly recommended to get the most of its layered nature. What's more, it can also be used for cold brewing to produce a naturally sweet and fruity chilled tea with less tannins and caffeine. On the palate, oRIGIN Alishan (between 1200m and 1300m slope), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME Spring harvested in May 2025. As a result, a highly oxidised oolong can be aged for a long time. Above all, after 2 years of storing, the tea's roasting smell at the time of production has already disappeared and reach its very balance character. On the palate, if store longer (about 8 years), it will slowly develop its candy like sweetness with a depth and full-bodied texture and a well rounded and mellow and calming tea to drink. PROCESS Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, fully oxidised in a low temperature to maintain the original taste of tea, and then the young stem with one bud and 3/4 leaf buds are rolled tightly together into a single ball. Notably, iNFUSE IN A POT OR MUG Using soft water at 100°C, 1g leaf buds per 100ml of water, brewed for 3-4 minutes STEEP IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | 100°C | Leaf to water ratio: 5g per 100ml Heat up all tea wares with boiling water before the first brew 1st infusion - infused for 30 sec | 2nd to 3rd infusion - infused for 5-10 sec | 4th - 5th infusion - infused for 30-40 sec | 6th and onwards infusion - steep for 60 sec or longer to your flavour.
About this product
The dark, tightly rolled leaves yield clear red amber colour infusion with an bouquet of ripe fruits, wild honey and many familiar floral notes. Above all, it has a full bodied, deep, rich and fruity taste with hints of blackcurrant and juniper berries and a complex sweetness of raw chocolate and molasses; this tea feels smooth and silky on the palate with a long lasting aftertaste. Above all, its unquestionably one to try. In fact, hong Oolong is a new style of tea created by a group of tea farmers in 2008 to overcome some of the challenges that lightly oxidised oolong producers face – such as short storage time and strong dependency on weather. Hong Oolong tea use tea leaves that are traditionally for making Oolong teas and processed in similar manner to oolong but being fully oxidised just like a red tea. Above all, it is a mixture of non-traditional red tea leaf, fully oxidised and rolled with oolong production methods, giving this tea the floral complexity of a time-honoured Oolong together with the ripe fruit sweetness of a red tea. As a result, hong Oolong is a very easy to brew and easy to start if you are very new to top-grade loose teas. In fact, the warming grade makes it particularly suitable for cold and wet days. Gong Fu Cha style brewing is highly recommended to get the most of its layered nature. What's more, it can also be used for cold brewing to produce a naturally sweet and fruity chilled tea with less tannins and caffeine. On the palate, oRIGIN Alishan (between 1200m and 1300m slope), Taiwan PRODUCER Zhuang Yu Duan HARVEST TIME Spring harvested in May 2025. As a result, a highly oxidised oolong can be aged for a long time. Above all, after 2 years of storing, the tea's roasting smell at the time of production has already disappeared and reach its very balance character. On the palate, if store longer (about 8 years), it will slowly develop its candy like sweetness with a depth and full-bodied texture and a well rounded and mellow and calming tea to drink. PROCESS Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, fully oxidised in a low temperature to maintain the original taste of tea, and then the young stem with one bud and 3/4 leaf buds are rolled tightly together into a single ball. Notably, iNFUSE IN A POT OR MUG Using soft water at 100°C, 1g leaf buds per 100ml of water, brewed for 3-4 minutes STEEP IN GONG FU CHA Using Gaiwan or Yixing Teapot Soft water | 100°C | Leaf to water ratio: 5g per 100ml Heat up all tea wares with boiling water before the first brew 1st infusion - infused for 30 sec | 2nd to 3rd infusion - infused for 5-10 sec | 4th - 5th infusion - infused for 30-40 sec | 6th and onwards infusion - steep for 60 sec or longer to your flavour.
