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Resting Tiger

Resting Tiger

Resting Tiger is produced using Taiwan's earliest Oolong tea method, known as "Fan Zhu Oolong." This tea undergoes a process of heavy withering, heavy stirring, and high oxidation, allowing the tea leaves to retain a sweet and ripe fruit aroma while maintaining the full-bodied flavor of black tea. Taiwan's record of tea exports dates back to around 1865 when tea was exported through Western trading companies to foreign countries. At that time, Taiwanese people referred to Westerners as "Hong Mao Fan" (meaning Red-haired Foreigner), and thus, the exported tea was called "Fan Zhu Tea" or "Fan Zhu Oolong." In foreign markets, it is also known as "Formosa Oolong Tea."


Today, this traditional flavor has undergone minor adjustments in the production process. The tea leaves are first processed into a semi-ball shape using a tong qiu machine, and then precision-roasted to achieve a refined flavor.

€12,00 EUR
€12,00 EUR
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  • Tea Identity

    Origin: Tao Yuan, Taiwan
    Cultivar: Jin Xuan (TTES. No.12)
    Harvest: October,2023
    Partial-Oxidation Level: Heavy
    Roast Level: Medium
    Farming Method: Conventional

  • How to Store Properly

    Store tea in airtight containers such as ceramic, glass, or tin with tight lid. Avoid using plastic containers. Store it in a cool, dark, dry place and keep it away from moisture.

    Tea shelf life : 6 months after opening

  • Brewing Suggestion

    Tea amount: 6 g
    Brewing times: 6 times
    Hot Brew: 100℃, 600ml, 3-5 min.
    Cold Brew: 40℃, 600ml, 6-8h
    Gong Fu: 100℃, 150ml, 60/30/45 sec

  • More about Resting Tiger

    The production method of Resting Tiger is Taiwan's earliest Oolong tea, which we call "Fan Zhu Oolong". It is made by a process of heavy withering, heavy stirring, and heavy oxidation, which allows the tea leaves to retain a sweet and ripe fruit aroma while still maintaining the full-bodied flavor of black tea. Taiwan's record of tea exports dates back to around 1865, when tea was exported through Western trading companies to foreign countries. At that time, Taiwanese people referred to Westerners as "Hong Mao Fan" (it means Red-haired Foreigner, and therefore, the exported tea was called "Fan Zhu Tea" or "Fan Zhu Oolong". This is also known as "Formosa Oolong Tea" in foreign markets.
    Today, this traditional flavor has undergone some minor adjustments in the production process. The tea leaves are first processed into a semi-ball shape using a tong qiu machine(桶球機), and then precision-roasted to achieve a refined flavor.