Image 1 of 3
Image 2 of 3
Image 3 of 3
Our double red oolong was our first experimental tea. It was created in collaboration with our Master Tea Maker in Shanlinxi, who refines it to our specifications once a year. Honoring classic charcoal-roasted oolongs, we achieve our desired flavor profile by precision roasting this oolong in an oven over multiple sessions for 60 hours. Similar to the famed tieguanyin, this oolong can be aged for decades with proper care.
This year's batch offers notes of toasted grains notes with hints of tropical fruitiness and a starchy finish. 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 aftertaste lingers well after you've finished drinking.
For those who enjoy extended tea sessions, this oolong doesn't reveal its full character until the third steeping and continues to develop through seven or more infusions. To experience the full spectrum of flavors, multiple steeps using a gaiwan work best, though it also makes a tasty tea when brewed grandpa style. Coffee drinkers often gravitate toward this oolong's bold, expressive character.