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Crafted to our specifications once a year, our double red oolong was our first experimental tea, created in collaboration with our Master Tea Maker in Shanlinxi. Honoring classic charcoal-roasted oolongs, we achieve our desired flavor profile by precision roasting this oolong in an oven over multiple sessions. Similar to the famed tieguanyin, this oolong can be aged for decades with proper care.
Heavily roasted oolongs such as this one are typically left to rest for a few months so the flavors can continue to mature and settle into themselves. We usually say ~ 6 months.However there is no reason to wait—you’re welcome to join me in drinking it now 😀
This year’s double red oolong offers deep, roasted barley notes with a hint of fruitiness. Due to the heavy roast, the flavor extraction comes in phases as the leaves open up in hot water. The aroma is bold, the broth is smooth, and the slightly astringent aftertaste lingers.
To experience the full spectrum of flavor this oolong has in store for you, I recommend multiple steeps using a gaiwan. However, it also makes a fine glass of tea when brewed grandpa style. Anecdotally, I’ve found that many coffee drinkers love this oolong’s bold, expressive flavor.