Start fresh oolong at 90–95°C, roasted oolong at 95–100°C and red oolong around 90°C, then adjust one detail at a time for the tea in your hands.
Author Archives: Daphne
Honey and fruity notes can coexist in one cup. Use Oriental Beauty and Red Oolong to build calm, repeatable tasting language across heat, retronasal aroma and cooling.
A warm, practical guide to oolong tea tossing, moisture movement, oxidation and the clues behind floral aroma and red leaf edges.
A calm, practical way to read Shanlinxi tea through place, lot, processing and brewing—without treating a mountain name as a guarantee.
A calm, practical checklist for mailing Taiwanese tea gifts abroad—what to verify, how to describe the contents, how to pack, and how much timing uncertainty to allow.
A gentle, practical way to choose a Taiwanese tea for the moment.
A slower way to see Yingge: industry, craft, and the questions behind a ceramic object.
A calm first-session guide to choosing, holding and pouring a gaiwan.
A calm, practical guide to two Taiwan certification systems, five package checks and the limits of each mark.
A calm introduction to what competition results mean—and what they cannot tell you alone.