Charcoal-Roasted Elegance from the Heart of Taiwan

Ingredients: Aged oolong tea (Camellia sinensis)

Taste: Velvety and full-bodied, with notes of toasted grain, warm wood, vanilla, and subtle whispers of caramel and coffee. The finish is long, sweet, and gently spiced—like the embers of a memory still glowing.

Health Benefits: Grounding, digestive, calming; moderate caffeine

Origin: Alishan, Chiayi County, Taiwan
Varietal: Qing Xin (Green Heart) Oolong
Harvest: Winter 2010
Altitude: 1,200 m (4,000 ft)
Oxidation: 20%
Roasting: Medium (charcoal, multi-stage aging)

Craftsmanship:
Hand-plucked and patiently aged since 2010, this rare oolong was slowly charcoal-roasted over time by a Tsou artisan family in the Alishan mountains. Stored under vacuum for over a decade, it was reawakened with a careful 30+ hour roast—an intimate process that preserves and deepens the tea’s natural complexity.

Only a few kilograms remain from this small winter harvest—a disappearing art form, as most Alishan oolongs are consumed young.

Experience:
Glossy black leaves unfurl to reveal a tea rich in warmth and aromatic depth. Earthy and smooth on the tongue, with a lingering hui gan (returning sweetness) that echoes notes of spice, fruit wood, and dark nectar.

Preparation:
Best steeped Gong Fu style. Use 7g in a 150ml vessel and infuse with water just below boiling. Enjoy multiple short infusions, and savor the evolving aroma in both cup and memory.