black oolong (winter '23)
black oolong (winter '23)
Origin : Alishan Township, Chiayi County, Taiwan
Organic tea farm
Elevation : 1300 meters
Cultivar : Jinxuan ‘milk oolong’ (金萱)
Harvest: Winter ‘23, first flush
Oxidation : 90+%
Roast: Slowly roasted for 15 hours
Tasting Notes: dark chocolate, brioche, honey
Recommended Brewing: Steep 5g / 208 degrees / 50 sec / multiple brews
Our creamy, roasty, chocolaty sibling of milk oolong is here! This Winter’s batch is a luscious oolong with notes of dark chocolate, brioche, and honey. With a broth that feels richer and more substantial than Spring’s lighter amber liquor, folks who love a classic black tea will be delighted to find this familiar flavor profile in a non-astringent offering! We’ve roasted this batch for just about 15 hours, slightly longer than Spring’s 10-hour roast. While very similar in profile, I always find the Winter harvest of the black oolong has a little more body. This one reminds me of smooth dark chocolate – you know the fancy stuff that is a touch fruity with just the slightest hint of acidity? Yum.