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Luyeh Red
Luyeh Red
Luyeh Red
Luyeh Red Oolong Tea
Luyeh Red Oolong Tea
Luyeh Red Oolong Tea

Luyeh Red

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A red oolong from Taiwan

This wonderfully transportive red oolong is handcrafted on a sustainably managed farm in southeast Taiwan. Wild forest honey and roast carob aromas melt into soothing flavours of dried apricot and peat smoke.

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Oolong Tea


Seasonal harvest

Taste Profile

Sweetly aromatic with
smoky dried fruit notes


Taitung, Taiwan

Food Pairing

Umami-rich dishes,
mature cheeses, oily fish

Picked by hand

Multi award winning

Obal 2021 award x 2
World Packaging awards 2021

Luyeh Red, Taiwan

Red oolong is a relatively new style of tea, developed by Taiwan's Tea Research and Extension Station in Taitung in the 1990s. The leaves are richly oxidised, as with black tea, then lightly roasted to create a distinct oolong style. Ours is made by Mr Lin at his small farm in the coastal township of Luyeh in southeast Taiwan. His sustainably managed tea garden is a world away from the bustling northern cities where he started out. Mr Lin actually used to work in construction, but one day, while watching a family relaxing around a pot of tea, his worldview changed and he decided to buy a farm. It took years to re-cultivate the land, but Mr Lin and his family have achieved wonders.

We tried many red oolongs, but Mr Lin's 'broken leaf' really caught our attention. The care and craft is evident throughout this tea, from its appearance to its sumptuous aromas and flavours. It combines teas from the spring and winter harvests, which Mr Lin says gives a better overall complexity. After picking, the leaves are withered to a 75% level of oxidation. Before roasting, Mr Lin and his son then shape the leaves by hand, wrapping them in canvas and rolling them methodically into a ball. This curls and breaks the leaves, helping release more of the tea's unique flavours when brewed.


    Tight, dark and glossy clusters with visible tips
  • AROMA:

    Wild forest honey, autumn fruits, cacao nibs

  • TASTE:

    Dried apricots, roast carob, peat smoke



  • 2 TPS

  • 90ºC

  • 3 MINS


This is our recommended brewing guide, but by all means adjust to your own taste.

  1. Warm your teapot and cups with boiling water.
  2. Discard the water and add two level teaspoons of tea to your pot.
  3. Add 200ml / 7oz water (i.e. one teacup or small mug) at 90°C / 194°F. If you don't have a thermometer, let the boiled kettle sit for four minutes.
  4. Place the lid on the pot and steep for three minutes. Stir, then strain the tea into your cup.
  5. To re-steep the leaves, repeat steps 3–5 (up to three times).
Makes one cup. For more, add an extra teaspoon per person and multiply the amount of water accordingly.
Always use freshly-drawn and, where possible, filtered water.