From our farming cooperative, this tea is sourced from our neighbour in Nantou County (500m elevation), who then has it charcoal roasted in Hsinchu. The Hsinchu farmers use the same method of hand charcoal roasting this tea as they do for aged oriental beauty teas. We have named this tea No. 30 for its oxidation and the postcode of Hsinchu.
CULTIVATION AND PROCESSING
This tea is produced in a classic rolled pearl oolong style typical in Nantou with 30% oxidation. On a scale of 1 to 10 for roasting, the charcoal roasting level is at 7, where 1 is not roasted and 10 is nearly like burnt toast.
TEA BREWING GUIDE
Why not compare the taste of this charcoal roasted tea with our other teas which are roasted in electric ovens. You could try the differences in roasting levels in our Dong Ding Roasting flight or our other roasted teas? Or, you can compare our non-roasted oolong teas with roasted oolongs.