Our Favorite Heavy Roast Taiwanese Oolong!
Oolong teas are some of the most diverse and complex teas available, and Taiwanese oolongs are among the best of the best. However, finding a good heavy roast oolong can be tricky. Heavy roast oolongs tend to make the tea tastes bitter, and often even sour making it unpleasant for mouthfeel and aftertaste. After trying numerous types of roasted oolong from Taiwan, we finally think we found one that deserves the name.
This heavy roast oolong is a medium oxidation oolong with very strong roast notes. Roasted with charcoal, making it much more deeper and complex. The flavor is a bit bitter but followed by complex spice and sweet notes like nutmeg. The bitterness dissipates quickly making way for the sweeter notes. The aftertaste is long-lasting with a pleasant sweetness.
If you're a fan of oolong tea, we highly recommend giving this heavy roast oolong a try. Its complex flavor profile is sure to please, and it's our new favorite!
Use 3g in a 100ml gaiwan. Rinse the tea with boiling water quickly, and then steep using 195ºF (90ºC) for about 40 seconds for your first infusion. On the second infusion, drop the steeping time to 20 seconds. Add an extra 5 seconds for each additional infusion.