Taiwanese Sunset Oolong

3 reviews
Regular price £22.99
(31p per cup)

1 in stock

A rich, highly roasted oolong from the Eastern Rift Mountains of Taiwan.

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Customer Reviews
5.0 Based on 3 Reviews
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15 December 2020
United Kingdom United Kingdom
"Sunset Oolong"

5 stars. I get warming notes of chocolate cookies and later honey with some floral notes and muscatel. It is beautifully balanced and leaves you feeling "content". It has been a puzzler to me as to what this tea actually is. However - from what I have found out - its a "Buddha Palm Oolong" - using a Da Ye Zhong cultivar. An unusually big leaf tea. In this case it is grown organically at a low altitude. I have never seen leaves as tightly and neatly rolled as this. It must have taken great skill and experience. Also - the brewed leaves are so convenient and easy to clean away (which is always an added bonus) !

22 November 2020
Bonnie B.
Israel Israel

Rich and full-bodied, a panoply of flavors. As a person who is partial to woody, toast-y oolongs, this is very satisfying.

26 February 2020
Amazing oolong!

Oolong tea has been a favorite of mine for many years, and this Taiwanese Sunset Oolong from Rare Tea is my favorite oolong! Superior flavor, and a little bit goes a long way.

Taiwanese Sunset Oolong
Taiwanese Sunset Oolong
Taiwanese Sunset Oolong
Taiwanese Sunset Oolong
Taiwanese Sunset Oolong
Taiwanese Sunset Oolong

Tasting Notes

Smooth with a woody nuttiness and notes of cherry and sweet fruit. Full bodied and complex while maintaining the brightness and soft tannins of a Spring tea.


Use 2 - 4g of tea per 150ml of water.


For the optimum infusion wash the leaf with 100°C (212°F) water, then use the same (slightly cooled) water to infuse.


Infuse for 1 - 2 minutes, tasting regularly.


You can infuse this tea at least three times.  With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

31p per cup based on 2g of tea per 150ml of water and 3 infusions.


Organic Oolong

The tea can be infused several times to reveal incredible subtleties of flavour. We recommend infusing the leaf in small amounts of hot water with a high leaf to water ratio, and infusing many times rather than making one large pot. In this way you will uncover countless flavours.

Use an inch of hot water at 100 degrees to rapidly “wash” the leaf for a few seconds. You can discard this first brew. This opens out the rolled leaf and allows the water to penetrate.
Subsequent infusions are best made at high temperature but rapidly - just 20 - 30 seconds. You don’t need to reheat the water as you go – the softened leaf will require lower temperatures. In all we recommend at least six steps to allow the leaf to completely open out and reveal all its beauty.

You can also enjoy one teaspoon of leaves all day- coming back to the same pot and re-infusing it – but in this instance re-heat the water to 90°C (194°F).

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