The tea has a distinct charcoal aroma and taste, which is well balanced and gives the tea a smooth sweetness and warm taste.
A traditional charcoal roasted oolong which is unfortunately becoming increasingly rare, due to the skill and difficulty in charcoal roasting compared with modern electric roasting.
The tea is stuffed into bamboo which is roasted over a charcoal fired pit, a process which takes days and requires the skill of a specialist roaster.
The tea is a good candidate for ageing as it should change over time as it rests from the roast.
- Smooth texture
- Mineral and sweet roast notes
- Non-dominant roast
Harvest: Spring, April 2016
Roasted: September 2016
Origin: Mei Shan, Yunling County, Taiwan
Sourced: Specialist Taiwanese wholesaler
Cultivar: Qing Xin
Roast: Medium (Level 5-6)
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 2-3 minutes
Packaging: Non-resealable vacuum-sealed bag packaged in Taiwan
Diary of a Northern Teaist