Honey Roast Wuyi Oolong 

We have been siting on this dark, affordable and roasted honey tinged tea for many months, waiting for the 'roast' to settle down and the flavors to come into their own. It is ready for release now.

This Wuyi Oolong grown in Mingjian and produced in a style similar to the Muzha area of Taipei, has leaves that where lightly bitten by the Green Leaf Hopper last winter. When roasted, this has given this tea a beautiful and unique natural honey caramel sweetness. The use of the Wuyi cultivar, not usually roasted this heavily in Taiwanese production, as gives us a fun 'grilled fruit' note in the aftertaste of this expertly roasted tea. 

While ready to drink right now, this one will only get better with age!

**Made from the 'Taiwanese' Wuyi cultivar that was imported into Taiwan many years ago, it is much more Taiwanese than Chinese in its taste and production. 

Elevation: 400m

Status: Certified Organic

Cultivar: Wuyi

Season: October 2024

Method: Hand picked, processed on site, small batch, heavy electric roast

Oxidization: 35%

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