Thank you for a post about red oolong, tea which does not get much attention. I am puzzled by your post a bit. I think it is simpler to say that red oolong is tea leaves that are oxidized more than green oolong & less than black tea. Tea producers allow leaves that could be green tea or green oolong (lightly oxidized) to oxidize for more time before the "Kill Green" step of the production process (application of heat) which stops oxidation. (Black tea is fully oxidized.) In Taiwan I often heard the word "fermentation" instead of oxidation; however, fermentation means something is added to leaves (such as bacteria). Pu-erh is a fermented tea.helotea wrote: ↑Thu Dec 09, 2021 7:15 pmRed oolong tea....
Tea experts use Oolong tea leafs to make them into black tea taste ,so it looks red color as you can see.
Some tastes bitter inside the mouth. Some don't) .
This one ,it tastes smooth inside the mouth and it has strong after taste after drinking it which is the feature of Taiwan Tea.
Sweetness keeps lingering inside the mouth for a while.
It is difficult to find red oolong that is only oxidized. Most of the time what I found was also roasted which may have added desired flavor & character but buried red oolong's uniqueness. In Taiwan I did find one red oolong that is not roasted much which allows some of the original flavors (not from roasting) to remain.
cheers