[Tea] Traditional practice of red water oolong - thick and sweet

**【What is Red Water Oolong】** After the rise of high mountain tea, the market demand changed, and the traditional frozen top oolong was gradually replaced by the fragrant oolong tea. In order to distinguish it from the fragrant frozen top, Mr. Ji Ye named it after the red water oolong. https://live.staticflickr.com/65535/50450582278_710fe23036_b.jpg My grandfather likes this kind of tea very much. For him, this is what tea looks like in his impression. The most classic and most famous Taiwanese tea is the traditional frozen top oolong, but due to changes in the market and a long production time, this skill has gradually disappeared, replaced by a formulaic production process. Many people ask me why it is so hard to make tea, because I want to pass on the taste of Taiwan **【brewing method】** The amount of red water oolong leaves can be less than that of ordinary tea Although the color of the tea soup is a little darker, the hot bubble gives you the feeling of sweetness and saliva. Cold brew is refreshing and sweet with some ripe fruit https://live.staticflickr.com/65535/51919848739_ab1e56599f_o.jpg