Introducing Charcoal Roasted Wild Oolong harvested from old trees growing wild in Manipur.
This time though, there are some significant changes in the way we process it. For starters, this is a higher roast than before and the results show in the first sip(or sniff!). The maillard reaction paves way for a caramel like sweetness greeting you on the first sip. The dry leaf smells sweet with hints of dry fruit preserves and caramel. When wet, these notes intensify and it also smells fruity, more towards candied fruits dominant in pears. The first steep has notes of caramel, honey and almond. The liquor has a thick mouthfeel with absolutely no astringency. The second steep brings in the fruity character along with the sugary sweetness. You can taste the notes of green apples and pear. On the third steep, the fruit notes again takes the back seat making way for another round of sweet notes, with the dominant ones being dates and almond desserts. Throughout the session, you are greeted with notes of baked goods along with the dry and candied fruit notes. As we know, tasting notes can be really personal and for us it also very well resembles the plum cakes we get in our hometown during Christmas! This tea has been rested for almost an year and is ready to shine now! We hope you like this tea, it has been a wild journey to say the least when it comes to charcoal roasted wild oolong.
Appearance : Orange
Taste : Honey, caramel, green apple, pear, vanilla, dates, almond, plum cake
Steeping Time : 3-4 minutes western style, 25 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 1 gram per 100ml for western style, 4 grams per 100ml for gongfu style
Recommended Steeping Temperature : 90°C
Recommended Steeping Method : Works better gongfu style