• Red Oolong Royal Pearl - THÉ - OLOGY
  • Red Oolong Royal Pearl - THÉ - OLOGY
  • Boîte à Thé Victorienne – Métal Double Couvercle – 100g (Noir) - THÉ - OLOGY
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Red Royal Pearl from Taiwan — coppery pearls, plum, caramel, and malt

I offer this Taiwanese cru, a Red Oolong unusually oxidised to 80%. Shaped into pearls, it reveals a coppery liquor with fruity, malty, caramelised notes.

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WEIGHT

Not sure yet? Try the 10g sample first (2–3 cups).

€12,50 EUR
€12,50 EUR
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With this Red Oolong Royal Pearl, I offer a bold Taiwanese specialty. With its 80% oxidation rate, it skillfully combines the roundness of an oolong with the body of a black tea. Its hemispherical pearls release a deep coppery liquor with superb fruity, malty, and caramelized notes.

Fruity (plum) Malty Mild caramel Full-bodied
TEMP80°CTemperature
TIME2-3 minInfusion
DOSE3 gPer cup
CAFFEINEModerateLevel
141.00 EUR/kg | 0.42 EUR per cup | 33 cups (100g bag)

Infusion timer

Use my interactive online timer to respect a 2 to 3 minute infusion. This is the time needed for the pearls to unfurl and release all their complexity.

Open the THÉ.ŌLOGY timer
CompositionThe bridge between oolong and black tea

Red Oolong is a contemporary approach designed to merge the characteristics of semi-oxidized teas and black teas.

Prolonged oxidation

Reaching 70 to 80%, this tea has the highest oxidation level among oolongs. This artisanal process lasts 72 hours: the leaves undergo gentle stirring cycles that break their cell walls, followed by long resting periods. This method develops an intense coppery liquor, reminiscent of a high-quality black tea.

Expression in the cup

The tasting reveals beautiful complexity. Notes of ripe fruits (plum, cherry) mingle with malty nuances close to cocoa. All is wrapped in a caramelized sweetness and a sturdy texture, yet free from the strong astringency typical of classic black teas.

ExpertiseMy Taiwan selection

I selected this vintage for its fascinating hybrid character. Grown between 800 and 1200 meters altitude, this tea benefits from Taiwan’s rich terroirs and the meticulous craftsmanship of local artisans.

For whom?

  • To discover: The black tea lover wishing to explore oolongs through a familiar, indulgent, and accessible aromatic profile.
  • For the amateur: The drinker of green or lightly oxidized oolongs seeking a liquor with more chew, body, and warmth.
  • For the enthusiast: The connoisseur appreciating the rarity of this 80% oxidation and the "Royal Pearl" quality (the extremely precise shaping of the leaves into pearls).
Origin Taiwan80% OxidationHand Rolling
DetailsFull identity
Name
Red Oolong Royal Pearl
Type
Highly oxidized Oolong (70-80%)
Origin
Central mountainous regions, Taiwan
Harvest
Mature summer leaves
Caffeine
Moderate (35 to 40 mg per cup)
Profile
Fruity, malty, notes of cocoa and caramel.
Format
100g bag (about 33 cups)
Time
Morning and early afternoon.
Storage
Improves with time if stored dry and away from light.
TipsMy extraction protocol

The classic infusion

To accompany the unfolding of the pearls, use water at 80°C. Dose 3 grams for 250 ml of water. Steep for 2 to 3 minutes. The tea will take on a beautiful amber color and reveal its full roundness without developing bitterness.

The Gongfu Cha method

  • Increase the dosage (6 to 8 grams for a 120 ml gaiwan).
  • Brew with slightly hotter water (85°C).
  • Do a first steep of 30 seconds, then gradually increase the time by 15 seconds with each new infusion. Red Oolong excels at this and will reveal unsuspected woody notes over successive cups.
The art of sharing: Serve this Red Oolong with aged hard cheeses (like an old Comté). The combination of the tea’s malty notes and the cheese’s rich dairy flavor is remarkable.
FAQFrequently Asked Questions
Innovation What makes this tea so special?

It’s its exceptional oxidation pushed to 80%. This requires three days of work to slowly bruise the leaf. It sits exactly on the taste boundary between a classic oolong tea and an original black tea.

Temperature Why brew at 80°C if it looks like a black tea?

Unlike black teas that often require 95°C, Red Oolong pearls need a moderate temperature. Water that’s too hot would shock the leaf and mask the subtle fruity notes (plum, cherry) achieved through the slow Taiwanese oxidation process.

Storage How long can I store it?

The advantage of strong oxidation combined with a finishing roast is the excellent stability of the product. If kept away from air and light, it can be stored for 2 to 3 years and its woody notes will even refine over time.

Energy Does it contain a lot of caffeine?

It contains about 35 to 40 mg per cup. It’s ideal for the morning or as an afternoon coffee substitute, while benefiting from the relaxing and focusing effect of the tea’s natural L-theanine.

Julien Salut — Artisan and Founder of THÉ.ŌLOGY A carefully selected range of specialty teas, sourced and prepared with exacting standards. Soon discover our tea house and Kintsugi workshop on the French Riviera (Nice).
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