The tasty leaf of black tea is sweeter and fruiter, this tea is maltier, both are interesting and enjoyable.
The flavor descriptions on this site are generally spot on. For this tea however, the fruits take a back seat to a pronounced malty flavor. That's not a bad thing. Also, this seems more of a black tea than an oolong to my palate. This Hong tea is fun to drink before/after a cup of the small leaf black tea. The small leaf black tea is sweeter and fruiter, this tea is maltier, but both are interesting and enjoyable.
This tea is an in between for me. Good flavor but not great in my opinion. I brew this with about double the tea they suggest so I can get a stronger flavor. I do like this enough to have it occasionally when I tire of the other teas. Not a first choice but it does make the list.
About one and a half years ago I purchased the red Oolong tea for the first time. I was immediately intrigued by its unique flavor. With the water here at my home I manage to brew a very enjoyable tea soup using the Gongfu method. Making a cold brew with the used leaves over night provides me a refreshing delight the next day. The tasting notes by the Eco cha team fit it perfectly, specially the rhubarb compote. Tasting this tea, my memories of eating wild tiny strawberries get evoked as well. And it stimulates the saliva production, as far as I am concerned. The flavor profile of this red Oolong tea adds a truly unique and individual new section to the wide spectrum of tastes and flavors of Teas from Taiwan, as much as I was able to explore so far. For me this tea is a true revelation and I thank the Eco cha team for providing it for us tea lovers.