CRIMSON OOLONG

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

HOW THE TEA TASTES

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

HOW TO BREW IT

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.

WHERE IT COMES FROM

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

FACTSHEET

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.