Hailing from the misty precipices of Taiwan’s Ren’ai Township, Cuifeng Red Oolong represents a rare intersection of extreme terroir and innovative artisanal craftsmanship. While standard Red Oolongs are typically associated with lower-altitude regions and heavy roasting, this specialized spring harvest from Cuifeng at 2,000 meters offers a crystalline, unroasted alternative for the discerning enthusiast.
 
Originally part of Taiwan’s post-war "Fruit Kingdom," these high-altitude lands were once home to apple, pear, and peach orchards. Since the transition to tea in the late 1970s and early 1980s, the Qing Xin (Green Heart) Oolong cultivar has thrived in this soil, which is packed with organic nutrients and volcanic minerals like potassium and magnesium.
 
Unlike most Taiwanese oolongs that are laboriously rolled into tight spheres, Cuifeng Red Oolong is kept in strip-leaf form. Because only the most tender spring leaves (the "tea heart") are selected, the leaf structure is too delicate to withstand the mechanical stress of ball-rolling. The oxidation level reaches approximately 85% to full, which is very high for an oolong and close to black (red) tea in style. However, it is not roasted at all, which is a key distinction. Because of this, it is often described as a fully oxidized oolong or red-style oolong, rather than a conventional black tea. While the flavour shows soft, rounded notes reminiscent of black tea, the aromatic structure remains elegant and layered, with clear high-mountain floral notes, misty freshness, and a long, refined aftertaste that are characteristic of high-altitude oolong.
 
Produced in strictly limited quantities due to the fragility of the spring buds and the specialty nature of the oxidation process, this tea is a "hidden gem" of Nantou County.