Four Season Oolong: Red

Four Season Oolong 
 
The Four Season hand roasted Taiwan Oolong serie contains four different products that are made using different local tea tree cultivars as well as different oxidation and roasting levels,  resulting in four distinctive and unique flavour profiles.
 
Often time it is abstract to describe the taste of tea. This product design took inspiration form the from the local folk culture “Bai Jia Jiang” (Eight Generals). Using “Gods of seasons” to represent the unique character and persona of each of the four products, making visual connections between the flavour of tea to seasonality.
 
Spring- Sijichun: Rich, strong fresh floral aroma combined with a full-bodied mouthfeel.
Summer-Red Oolong: Mellow and rich texture with a special sweet and dewy flavor. 
Fall-JinXuan: Reminisce of scents from an autumn garden, with a subtle hint of creaminess and milkiness with recuring sweetness. 
Winter-Oolong: Deep woody and earthy flavour combined with a mellow and rich texture. 
 
The oolong tea used in this serie are all harvested from the Song Bai Ling Tea plantation located in Nantou County, south of the Ba Gua Mountain where the elevation is around 500 m. The plantation features a terraced terrain; the climate is humid and misty all year round; and the unique red earth is rich in nutrients that faciliates tea plantation growth. 

Red Oolong 
A unique blend of black tea oxidization techniques and  roasted oolong. Using local oolong variety that features large and elaastic leaves, this particular product is more oxidized  than the others to achieve a black tea like sweetness, then lightly roasted to acquire the mellowness and unique aroma of oolong tea. It features a riped fruity aroma with a hint of roasted nuts or cocao, a mellow and gentle mouthfeel and sweet aftertaste. 
 
Oxidation Level: Light (80-90%)
Roasting: Light (20-30%)
 
Storage: Seal after opening, store preferably in a air-tight container to avoid direct contact with air. Best to be consumed within 1-2 years once open. 
 
Story of TEAGRAPHY:
"The scent of tea is the dearest memory of home."
 
Over fifty years time, the traditional charcoal roasting and tea-making methods have been passed down within the family of Deng through three generations. The family insists on using longan charcoal and traditional hand-made charcoal roasting processes, which not only retains a truly special mouthfeel and aura, but also for the inheritance of this valuable craftmanship. The invention of Phonograph enables the passage and recording of sound, wehreas Teagraphy wishes to do the same, to pass on the unique flavor and fragrance of tea through continuing and preserving this unique traditional technique.
 
Charcoal roasting, which differs from conventional machine roasting, harness the far-infrared heat generated by charcoal burning. The heat penetrates through the layers of leaves and deep into the essence of the tea leaves. Through slow low-heat roasting, it extracts the hidden aroma within the depths of the tea leaves, drives out the unwanted grassy flavor and leaves out caffeine. 
 
Staying true to ancient family traditions, TEAGRAPHY specifically employs precious "longan charcoal" for its roasting process. The aromatic sweetness and fruity fragrance of the roasted longan charcoal imparts a smooth, sweet taste to the tea leaves, enhancing their richness and depth. This results in a tea broth that is complex and continuous, with a sweet and robust throaty sensation.
 
The entire product range has passed more than 400 pesticide residue tests by SGS, ensuring the safety of consumers when enjoying our teas.