This tea is fun one that we have been sitting on for a while, waiting for the fresh charcoal roast from this spring to mellow into something beautiful. It has certainly done that! From our partner farm in Mingjian that has be experimenting with charcoal roasting some of their teas, it is a follow up to the very popular 2012 Roast Cream Oolong from last year.
Made from the 'Taiwanese' Wuyi cultivar that was imported into Taiwan many years ago, this oolong is a mid-heavy charcoal roasted tea that tastes surprisingly close to chocolate covered bananas roasted over some coals. Well, we think so anyways!
Status: Certified Organic
Season: Spring 2018
Method: Hand picked, processed on site, small batch, charcoal roast
Region: Mingjian, Nantou
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.
Western Style: 3g per 100ml, ~100c water for 1 minute. Lasts 2-3 steeps