Red oolong tea is a heavy fermented tea (fermentation degree of 80%~90%) planted in Luye Township, Taitung County. Its liquor resembles the color of red tea while retaining the aroma of oolong, hence its name “red oolong.” It was developed in Taitung’s Tea Research and Extension Station and released on the market in 2008. The process of its production retains traditional methods of making oolong that includes withering, pan-firing, rolling, and drying. But its fermentation differs from the traditional method of making oolong. Degree of fermentation is higher and the tea is roasted for longer, giving the tea its orange amber color with an aroma of ripe fruit. It is ideal for both cold and hot brews that delivers a smooth and sweet taste. Red oolong tea leaves are glossy, dark red, and shaped like half circles. It can be kept for long periods of time without affecting its taste. This characteristic makes it suitable for storing as a vintage aged tea with enhanced flavour.