Dali Old-School Charcoal Roasted Tieguanyin Oolong

Made from handpicked Tieguanyin leaves grown in the Dali area of Yunnan, China, at an elevation of 2,500–2,800 meters above sea level, this dark oolong brings back the deep, comforting character of old-school charcoal-roasted tea.

Mr. Zhuang’s approach recalls old-school Dong Ding oolong from Taiwan, particularly the deeper, traditionally roasted style enjoyed before lighter, more floral oolongs became widespread. This tea is still a Yunnan-grown Tieguanyin, not a Dong Ding. Rather than machine roasting, he charcoal-roasts the tea in three separate rounds over approximately 100 hours, developing aromas and flavors of toasted nuts, caramel, and honey.

What makes this tea especially memorable is its almost buttery softness and remarkably long, lingering finish, a quality Leo particularly appreciates in these high-elevation leaves. Many heavily roasted oolongs can leave a dry feeling on the tongue or in the throat; this one remains supple and smooth, with sweetness that seems to stay long after each sip. If you enjoy medium- or dark-roast coffee, this is a style of oolong worth trying.

Tea Details

• Origin: Dali area, Yunnan, China
• Growing elevation: 2,500–2,800 meters above sea level, according to the farmer
• Cultivar: Tieguanyin
• Picking: 100% handpicked
• Roasting: Traditional charcoal roasting in three rounds, approximately 100 hours total; not machine roasted
• Farming: Grown without pesticides or fertilizers, according to the producer; not represented as certified organic
• Tasting notes: Toasted nuts, caramel, honey
• Finish: Buttery-soft and exceptionally lingering, without a dry feeling on the tongue or throat

Brewing Instructions (Gongfu Style)

Use 7 g of tea in a 90 ml gaiwan. Water temperature: 95°C (203°F).

1. Rinse: Give the leaves a quick rinse and discard the rinse water.
2. First infusion: Steep for 45–50 seconds.
3. Second infusion: Reduce the steeping time to 20 seconds.
4. Third infusion onward: Add 5 seconds to each subsequent infusion (25 seconds for the third, 30 seconds for the fourth, 35 seconds for the fifth, and so on).

A Note from Leo

Mr. Zhuang has his own tea garden in Nantou, Taiwan, but he keeps searching for better tea. He is very particular about the growing environment and about farming without pesticides or fertilizers. He has had a hard time finding material that meets his standards, so every year he travels to Yunnan to look for it.

He also loves trying different ways of making tea. His favorite is this old-school heavy charcoal roast, which reminds me of the deeply roasted Dong Ding style from Taiwan. It takes at least three rounds of roasting before he considers it ready to sell. I love how the toasted nut, caramel, and honey notes come together, but what really makes this tea special to me is the almost buttery softness. I find that high-elevation teas can develop a beautiful, lingering softness, and this one stays with me for what feels like forever. Even with such a deep roast, it never leaves that dry feeling on my tongue or in my throat that I sometimes notice in other heavily roasted teas.

Leo, Tea & Whisk