Roasted Oolong Tea
Moderately fermented, partially fermented tea has a bright golden color and a rich, roasted aroma. The flavor is mellow and lingering, and in addition to roasted or fruity notes, sweet aromas are also common. Tieguanyin tea is made by repeatedly roasting tea leaves to produce the Menard reaction. Its color is amber-red, and its flavor is rich and mellow, slightly sweet with a hint of fruity acidity. It can also have notes of cream or candied fruit.
Fermentation degree｜★★★☆☆
Roasting degree｜★★★☆☆
Tea leaf shape | Hemispherical or spherical
Flavor description | Roasted, fruity, nutty, woody
TTES No. 12
TTES No. 12, also known as Jinxuan, was named by the Tea Improvement Station in 1981. This fragrant oolong tea often has notes of osmanthus or cream, resulting in a sweet and smooth tea. Suitable for lightly roasted, lightly roasted, and black teas, it is the most widely cultivated variety in Taiwan.
Wuyi Variety
The Wuyi variety, developed in Taiwan before Qingxin Oolong, lost popularity after the rise of Jinxuan, Cuiyu, and Sijichun. Its decline was due to early heavy fermentation, shifting market demand for lighter teas, and low yields. Today, it survives only in small plots in Yilan, Nantou, and Pingtung.
