Red Oolong Wholesale

$ 7.00
Shipping calculated at checkout.
Size: 1 oz. sample

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. sample

Grown at the base of the Luye mountains in Southern Taiwan, this highly oxidized oolong is produced by a mother and son team who grown exceptional teas on their organic farm. The tightly rolled leaves unfurl to beautiful deep, black red and impart an aroma of sweet maple. The tea itself has notes of tangy red wine with an equalizing undertone of toasty cedar. Pro-tip: Don't miss out on the aroma of the pot when you pour the tea out, it intensifies as the ceramic cools.



Process: Organic

Harvest: 2024

Origin: Taitung, Taiwan



Packaging info:



All bulk orders will be packed in the heat-sealed resealable zipper packages. Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity. Orders 10+ lbs. will be packed in 5lb. bags Orders 20+ lbs. will be packed in a chest. Include a note with your order if you have specific packaging needs.



Retail Canisters:

Retail canisters are all packed in biodegradable packaging. Each canister is date stamped to easily comply with FIFO measures. SRP is double the wholesale cost.

Process: Organic

Origin: Taitung, Taiwan

Harvest: 2024

• Jin Xuan cultivar

• Tightly rolled oolong

• Baked and roasted

• Highly oxidized

• Enticing aromas of stewed stone fruit, honey and fresh baked pastries

• Roasty-sweet flavor with red wine tannin finish

• Steeps many times and is very forgiving. You can't mess it up!

• 6g tea per 8oz. water

• Steep 30 seconds in 190°-200°F water

• Re-steep for 20 seconds, 5-6 times. Then lengthen the steeps to extract more flavor.

This tea is best steeped in a gaiwan, glass or porcelain pot or a clay pot seasoned for roasted oolong

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 6oz. water

• Steep 3-4 minutes in 190°-200°F water

• Re-steep one more time for 4-5 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method