源 Guân. 2025 Autumn "Deerland's Private"
Black Oolong
Notes & Flavors
Citron Daylily, Sourdough, Nectar, Cocoa
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
Autumn 2025
Cultivar. JinXuan
Deerland (LuYe) Region. 300 m
Oxidation Level. High
Roasting Degree. None
About this tea
The raw leaves to craft into this Black Oolong are harvested in one of the most familiar tea gardens of ours, which is the garden located in the LuYe (Deerland) region owned by the aunt of Deerland Tea's co-founder. Every member of Deerland Tea has started the tea-learning journey by launching experiments on this particular ground; we pluck, process, roast, and drink tea together here, and we grow and apply our knowledge about tea crafting here.
This Black Oolong is sweet and fruity in taste, tender and silky in texture; it is one of the teas that many would keep craving in their everyday life.
Tea plants that are cultivated in LuYe (Deerland) region, Taiwan, tend to naturally taste bitter and astringent when they are low-oxidized due to the high temperature and low altitude of their growing environment. Black Oolong was developed by Taiwan's national Tea Research Institute, the TRES, in cooperation with the local farmers and tea makers to specifically target this situation. By applying the oolong crafting technique but raising the oxidization level close to black tea, Black Oolong loses some of its floral notes, but usually contains more aromatic ripe fruit notes and tastes less pungent; the sweetness of black tea has wonderfully mixed with the freshness of oolong and further results in aromas similar to Rosé or herbal liquor in the Black Oolong.
The easiest way of brewing
black oolong; Hot & cold
Hot Brewing
1. Place 5 g tea leaf in a pot with a capacity of 500 to 600 ml
2. Fill the pot with 100°C hot water and let the tea steep for 15 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 100°C hot water for more infusions
Cold Brewing
1. For every 500 ml tea, use 5 g tea leaf
2. Steep the tea leaf with water for 12
hours in a 4-6°C environment (regular household refrigeration)
3. Pour the tea out and enjoy it
Please use soft drinking water for brewing, ideally with a TDS below 150 ppm and a pH between 6 and 7
Tasting black oolong
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 100°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 100°C water into the pot.
*Second & Third Infusion: 30-40 sec.
*Fourth & Fifth Infusion: 40-50 sec.
*Sixth & After: 60 sec. and longer
Please use soft drinking water for brewing, ideally with a TDS below 150 ppm and a pH between 6 and 7
台灣鹿野金萱種 紅烏龍茶 癸卯兔年春茶
鹿野茶房評選：選品。
常常喝，好好喝。
來自鹿野茶房的自有茶園，製茶工藝熟稔，是一支帶有濃濃金針花、可可、酸麵糰、龍眼蜜香氣的萬人迷紅烏龍。
「紅烏龍」是茶業改良場台東分場與鹿野高台茶農、製茶師共同開發之台灣特色茶工藝。
鹿野茶區位於花東縱谷，其海拔低、均溫高、台地排水良好的環境，茶產相當豐富，但茶菁往往有茶多酚濃重；製作後茶湯較苦澀的現象。紅烏龍工藝反過來利用此區茶菁耐得住重發酵、重烘焙的特性，使茶品成為具有紅茶特色的烏龍茶。
湯色艷紅、果香甘甜、絲滑順口，冷泡熱泡皆宜。天然劣勢逆轉勝。是向沒有喝茶習慣者介紹台灣茶品時的甜蜜點。