Black Oolong

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

Crafting this tea follows every step for traditional Fujian oolong, but deviates slightly. The tea leaves are shaken and bruised more vigorously than usual, and are 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. After the 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 impressive structure, offsetting the viscous minerality of the Golden Cassia 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. Its simultaneous ability to comfort and clarify is well suited to the transition from summer to autumn.