2026 Q4 (October–December) Tea Club open · Join before November 16
← All Club teas
2024 Wuliang Mountain Red Oolong (2024 Fall)

2024 Wuliang Mountain Red Oolong (2024 Fall)

MyTeaPal Store

Type
Oolong Tea
Origin
De'an Village, Wuliang Mountain, Dali, Yunnan Province, China
Cultivar
Hongxin Waiwei Tie Guan Yin (红心歪尾铁观音)
Elevation
2100m
Steeping instructions
Water Temperature: Use boiling water at 100°C (212°F) for all infusions. Gongfu style: 1g : 20-25ml. For the first infusion, steep for 30s. For subsequent two infusions, use flash steeping (quick pour and strain). Then, gradually increase the steeping time with each round. Western style: 1g : 80ml, 2min + 1min per infusion Bowl style: 1g : 80ml
Description
Red Oolong (红乌龙) from Wuliang Mountain is crafted at ~2100m from the Hongxin Wawei Tie Guan Yin cultivar, harvested and processed on September 28, 2024. It sits in the overlap zone between oolong and black tea: oxidation is pushed very high (near full), yet the goal is to keep an oolong-style aromatic architecture—floral and fruit notes that rise above a deeper, warmer body. In appearance, the dry tea is typically dark, glossy, and semi-ball rolled. The liquor brews a bright orange-red, clear and luminous, with sweetness that reads smooth, rounded, and immediately approachable. In brewing, it’s unusually flexible: it performs beautifully hot (for depth and perfume) and cold (for a clean, glossy sweetness). The key for making this tea is process control. Compared with conventional oolong, Red Oolong extends and intensifies withering and agitation, driving oxidation to a more complete, integrated state. Time and temperature management matter here: under-withered leaves can taste thin, while over-withered leaves can lose their liveliness; agitation is kept controlled to build fragrance without bruising the leaf too harshly. Done well, you get black-tea-like color and depth without losing the lift that makes oolong feel “alive.”

Shipped in February 2026

Member posts