This Dark Roast Tieguanyin is grown in the mineral-rich, volcanic soils of Indonesia although the style originates in China. It’s a Min-Nan, or ball style oolong. It’s tightly-rolled, highly oxidized, and then fired with charcoal.
The liquor is a thick, warm, amber-colored cup and the sweet caramel and dark chocolate aroma and flavor are hard to resist. Great for cold nights and cool mornings.
This one is even recommended for coffee drinkers or as an alternative to other strong flavorful drinks.
Grown: Sumatra, Indonesia
Organic: No – Conventional
Dry Aroma: Chocolate and Caramel
Tasting Notes: Chocolate, Woodsy, Roasted/Smoky Sweetness – Dry Finish
Brewing Suggestion: We like this tea best in a teapot when we used 1-2 tablespoon (5-7 grams) of tea first brewed for 2-3 minutes at boiling temperature – but we like it dark. Let cool 1-2 minutes after boiling for a lighter brew. For gaiwan brewing, we recommend no more than 45-60 seconds for your first brew.
Experiment and let us know how you liked it best!