Mr Liao in the Dong Ding mountain region of Taiwan has been making this tea for several decades. He now makes several varieties with different roasting profiles, which Marulin has been lucky enough to have in our collection. Mr. Liao calls it No.12 for its citrus and passionfruit aromas.
CULTIVATION AND PROCESSING
These teas are plucked in the winter and then processed in a traditional Taiwanese balled oolong method. Mr Liao then slow roasts the tea for 100 hours over charcoal made from longan bark.
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.