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“Taiwanese Alishan that was charcoal roasted to hell and back again. This is the tea that doesn’t give up. I’ve spent days trying to take a few grams of this tea to its limits and I haven’t found an...” Read full tasting note
“So unusual. I don’t have a good basis of comparison for this type of oolong. For all I know, this could be a common profile. Strong scent of a charring onion over a flame, burnt rice. I initially...” Read full tasting note
There is no reason for the naming of this oolong… basically I was just thinking in my head what fits and it had to be sweet but dark, this was the result.
So the story for this oolong goes like this: I really enjoy dark roast but I don’t want it to just taste of roast. Similar to the stuffed oolong type teas I’ve brought in, this has a pronounced sweetness you would not expect. It’s also on the darker spectrum when compared to my old favorites like red buffalo or 99% oxidized purple oolong.
The unique thing about this oolong is that it’s Taiwanese, not Chinese like most of those black looking rolled oolong are found.
Only took since 2015 to finally find someone doing this. I would think it would be easy to enjoy by anyone for the taste profile.
I’m currently working on seeing how it effects me because I’ve felt stoned when having this before which is odd; but welcomed.
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Taiwanese Alishan that was charcoal roasted to hell and back again. This is the tea that doesn’t give up. I’ve spent days trying to take a few grams of this tea to its limits and I haven’t found an end. You can go session after session with it and it will still give you a wonderful cup of tea. I haven’t managed to pull any bitterness out of it and its flavor is full on roasted. The taste is like sweet, roasted chestnuts, burned cigarette paper, and rose water. On the nose, I get cherries, charcoal, something earthy, and an almost fermented sourness. Despite all those strong flavors and smells, the tea is almost soft. This quickly became one of my staples that I always try to keep on hand.
Flavors: Charcoal, Cherry, Chestnut, Roasted, Rose, Sweet, Toasty
So unusual. I don’t have a good basis of comparison for this type of oolong. For all I know, this could be a common profile.
Strong scent of a charring onion over a flame, burnt rice. I initially recoiled at the smell of the wet leaf but sipping it was fine, the sweetness took over. I get a charcoal mustiness throughout. Transitioning to a deep dark chocolatiness in later steepings. I like it.
