Taiwan Food Atlas

Luye Red Oolong Tea, Taitung

Taitung's signature tea — developed by the Tea Research Station with a brew that turns amber-orange like black tea
📍 Taitung · Luye Highland🏆 Notable · Tea🍵 Heavy-fermentation original technique

Red Oolong is a heavily fermented tea developed in 2008 by the Taitung Branch (now Eastern Branch) of Taiwan's Tea Research and Extension Station in Luye, with an oxidation level of roughly 80-90 percent, combining oolong's ball-rolling technique with the deep amber liquor of heavy fermentation. About an hour north of Taitung City, the tea gardens of Luye's highland spread across slopes at 300 to 400 meters elevation; take a sip and it is warm, with a lingering sweetness and no astringency — quite unlike any typical oolong.

According to Wikipedia and Tea Research and Extension Station records, Red Oolong was developed by the Taitung Branch (now the Eastern Branch) of Taiwan's Tea Research and Extension Station under the Ministry of Agriculture, launched in Luye in 2008, with an oxidation level of roughly 80-90 percent — the heaviest fermentation of any oolong category — combining oolong's ball-rolling technique with the deep liquor color typical of heavily fermented tea.

What is Red Oolong?

Red Oolong is a tea variety developed in 2008 at Luye by the Taitung Branch of the Tea Research and Extension Station under the Ministry of Agriculture — combining oolong processing with black tea fermentation concepts. The production process uses heavy fermentation (approximately 70–85% oxidation) followed by the ball-rolling step of oolong processing. The result is a liquor that looks like black tea — amber-orange in the cup — while the dried leaves retain the balled shape of an oolong. The flavor sits between oolong and black tea: the fruity aftertaste of oolong combined with the full-bodied sweetness of black tea, with good re-brew endurance and no astringency. Suitable both hot and cold.

Why Luye? Luye Township's highland terraces sit at approximately 300–400 meters elevation, facing the Pacific Ocean with large diurnal temperature swings and well-drained soil — Taitung's primary tea-growing zone. The Taitung Branch of the Tea Research and Extension Station is based in Luye, where it has long developed local tea varieties; Red Oolong was born here. It should be noted that Red Oolong techniques have since spread to other tea-growing regions of Taiwan — Luye is not the exclusive producer — but as the birthplace, Luye has the deepest brand identity and tea culture, and its representative status is unmatched.

How to taste it the authentic way

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Hot brew firstBrew Red Oolong with 95°C water; pour after 30–40 seconds on the first steep. The fragrance and sweet finish are at their most complete, and the liquor will be a brilliant amber-orange.
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Cold brew works tooIn summer, cold-brew for 8 hours for an even sweeter, smoother cup. Served chilled it is a fine summer refresher — but don't leave it longer than 24 hours.
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Drink it straight, no sugarRed Oolong has a natural lingering sweetness. Adding sugar or milk masks the delicate tea fragrance. Try it straight first.
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Drink it on the mountainHead to the Luye paragliding meadow or the Yong'an Community tea house and taste the tea while looking out over the Rift Valley. The experience is not the same anywhere else — don't just buy a box back home.

Local knowledge

Verified sources (sponsored content filtered)

  • Ministry of Agriculture: Red Oolong was developed by the Taitung Branch of the Tea Research and Extension Station and launched in Luye in 2008; the name comes from the amber-orange color of the brewed liquor.
  • Luye Township is the birthplace of Red Oolong, but the technique has since spread to other tea-growing regions — Luye is not the exclusive producer.
  • Luye Highland sits at 300–400 meters elevation and is Taitung's primary tea zone, with the Tea Research and Extension Station maintaining a permanent presence for research and development.

Practical tips

  • Red Oolong prices range from a few hundred to several thousand NT dollars per jin. For a first taste, a mid-range option around NT$600–1,200 is a good starting point.
  • Packaging labeled "Red Oolong" does not guarantee Luye origin. Look for marks endorsed by the farmers' association or the Tea Research and Extension Station for greater assurance.
  • During the Luye Hot Air Balloon Carnival in July and August the area is extremely crowded. Visit the tea zone on a weekday outside that period for a more relaxed experience.

Data compiled from the Taitung County Government Department of Transportation and Tourism Development, township and village farmers' associations, and large-scale public reviews. Sponsored listings have been filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.

Frequently Asked Questions

Is Red Oolong a black tea or an oolong?

Red Oolong is classified as an oolong, but with an oxidation level of 80-90 percent — the heaviest fermentation among oolong teas — giving it an amber-orange liquor that resembles black tea.

When and by whom was Red Oolong developed?

Red Oolong was developed and launched in 2008 by the Taitung Branch (now Eastern Branch) of Taiwan's Tea Research and Extension Station under the Ministry of Agriculture, in Luye Township.

Is Red Oolong grown only in Luye?

No, the Red Oolong technique has since spread to other tea-growing regions in Taiwan, but Luye remains the birthplace with the deepest tea-culture identity and brand representation.

Sources

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