TUNG TING WULONG Light Charcoal Roast was made by Mr. Su, a 8th generation tea maker on Tung Ting Mountain. It was produced using traditional methods - medium oxidation and charcoal roasting. The light roast results in a good balance between the tea's floral/fruity flavor and a gentle yet clear roast.
Light Charcoal Roast presents a deep amber color when brewed. You will first notice the roast - a caramelized nutty and smokey flavor. This is followed by a floral fragrance that changes into a ripe fruity flavor with hints of acidity. The tea tastes smooth and full-bodied.
This tea can stand up to multiple "hard" brew using the standard cupping method. (*See note below.) Compared to the 1st steeping, the roast and flavors of the 2nd steeping comes out even more clean and clear. The roast and sweetness stayed cleared through the 4th steeping. By the 5th steeping, its distinctive flavors have been extracted, but the tea remains a pleasant sipping tea.
Because traditional charcoal-roasted Tung Ting can taste quite sharp soon after roasting, it was not uncommon for locals to wait one year before its consumption. This tea is now properly mellow and the roast is gentle and well-balanced.
Region: Tung Ting Mountain, Lugu County (central Taiwan)
Tea Plant: ChinXin Oolong sub-variety
Oxidation: Medium (30~40%)
Roast: Charcoal / Light
* Cupping method using in testing: (i) Leaf to water ratio = 1:50 (grams:ml) , (ii) water temperature 98oC (208oF), and (iii) 6 minutes for 1st steeping, add 1 minute to each subsequent steeping.