Developed in 2008 by Taiwan’s Tea Research and Extension Station, this distinctive oolong combines techniques from oolong and black tea production. Its reddish liquor carries the aromatic depth and lingering resonance of oolong, with the highest oxidation level among oolongs. Wang De Chuan preserves a gently ripened character without burnt notes, layering ripe-fruit and honeyed nuances. Mellow and rounded when hot, bright and clear when cold-brewed, it reveals black tea’s sweetness and oolong’s lasting finish—a refined expression of Taiwanese innovation.