Charcoal Roasted Oolong
This oolong is crafted by Master Lin Zhenwen. Master Lin is well known throughout the entire Anxi Mountain region for his skill at charcoal roasting oolong. It is an essential step in the traditional crafting of any oolong from Fujian. The technique takes years, if not decades, of dedicated experience to perfect. The rewards are high: when done well, the process of charcoal roasting coaxes sweetness, fragrance and great complexity from the tea leaves. A craftsman will perform several rounds of this slow roasting before the tea is finished. This process becomes like a signature made on the oolong: every craftsman has a different roasting process, or a different touch, that they take pride in having developed themselves through a great deal of practice and consideration of the effect the roasting has on the tea in the glass.
This Charcoal Roasted Cassia is a blend of 3 different oolong varietals: Golden Cassia, Tieguanyin, and Gold Guanyin, all that grow in Master Lin’s tea garden in Meizhuang Village, Anxi. His intention with this tea is to craft a delicious and traditional oolong that is suitable for everyday drinking. The tea is roasted in small batches in bamboo baskets suspended over charcoal for 4 rounds. This roasting process takes place over the course of 2 months. The tea is truly “signed” by the touch of Master Lin. We taste it for how delicately it has been handled and exposed to hear as much as for the distinct and fragrant Anxi tea leaves themselves.
This tea carries the signature of the masterful charcoal roaster who made it, and when we drink it we taste for the method by which it was made as much as we taste for the tea itself. The roasting process has given it a very deep smell: the composite of heavy metal, sweet wood, and pan. The first infusions have notes of chocolate, earth, mulch, and underworld. This tea offers a rich experience, and comes at a great value for such a well crafted and satisfying oolong.
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|Steep time||10 - 60 sec|
|No. of infusions||8|