Aroma is honey, woody and with a lightly roasted aroma. Flavor is smooth, crisp, with a sweet aftertaste. To dry and enhance flavor profile, the tea leaves underwent a slow roasting process with charcoal for 9 straight hours to produce its characteristic smooth flavors.
This High Mountain Oolong is grown on Xiyan mountain in Dapu county. This beautiful county is known as the Shangri-La of the Hakka world, where Hakka is one of the ethnic subgroups in China.
What makes this cup of High Mountain Oolong incredibly delightful is that these tea plants are grown at high altitude with an age of more than 60 years old.
More about this High Mountain Oolong:
- Tea type: Semi-oxidized Oolong
- Other name: Xiyan Oolong, West Rock Oolong
- Cultivar: Local oolong cultivar
- Region: Dapu County, Guangdong Province, China
- Plant age: Over 60 years old
- Altitude: 1250m/4100ft
- Harvest: April 2017
It undergoes the traditional process of oolong production involving the following key steps:
- Rolling & Shaping
- Drying & Roasting
Bruising is a critical phase as it involves rounds of shaking and resting of the leaves to obtain the right amount oxidation that delivers the optimal flavor and aroma.
Recommended Brewing Instructions:
- 2 heaping teaspoons (2.5g/0.1oz) tea leaves
- 1 cup (230ml/8oz) water
- 90oC/194oF brewing temperature
- 3 minutes brewing time