Most high-mountain Alishan oolongs are typically lightly roasted, but this particular one undergoes a unique process - it is roasted for over 24 hours using charcoal at a very low temperature. This meticulous method ensures that the tea does not acquire a smoky cigar-like taste.
Alishan oolong is renowned for its silky, buttery texture and delicate spring flower notes. When these characteristics merge with the charcoal roast, the tea transforms into a comforting cup of Autumn delight. It brings to memories of buttered roasted corn, creating a harmonious blend of flavors that is truly special to Taiwan's high mountain teas.
Brewing Instructions: Use about 4g of this tea with 195°F and rinse once. Use about 100ml of spring water. Steep for about 40 seconds for the first infusion, about 20 seconds for the second infusion, and back to 40 seconds for the third infusion.
