Black Oolong

红乌龙

Harvest
April 2024

Origin
Anxi, Fujian

Tea master Lin Zhengwen made this tea based on memories of an impactful hybrid oolong he had tried in the 1980’s called “Red Water" Oolong.  Since 2017 he has committed to crafting a modern version of that tea, calling it Black Oolong. 

While making this tea follows every step for crafting traditional Fujian style oolongs, the method for Black Oolong deviates slightly. In this process, the tea leaves are shaken and bruised more vigorously than usual, and are then allowed to oxidize more than an oolong usually would be,  leaning towards the oxidation level of a black tea. 

Lin Zhengwen makes this tea with Golden Cassia leaves harvested from his high elevation tea farm in Anxi, Fujian. After the tea leaves are oxidized, they are roasted over charcoal. This batch underwent two rounds of charcoal roasting, with the second round taking place after the tea had been aged for 2 months.

By the time the tea is finished the leaves are pitch black. They smell toasty and metallic in the gaiwan. Their long oxidization has brought out tannins that give the liquor noticeable structure, offsetting the viscous minerality from the oolong varietal. 

Initially, its taste strikes us as a very deep and roasty oolong, but it finishes with the distinct caramelized sweetness of a black tea. This is a tasty, fascinating and very soothing tea. We find its simultaneous ability to comfort and clarify well suited to the transition from summer to autumn. 

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Brewing guide