Amber Forest

Notes of dark caramel, chocolate, and warm woodland.

In the ongoing quest to find teas that pair artful preparation and cultivation I came across this incredibly smooth and textured Taiwanese oolong. Amber Forests combines the best aspects of the silky Jin Xuan cultivar with the warmth of traditional longan charcoal roasting.

This Jin Xuan, known as #12, was first cultivated in the 1970’s by the Taiwan Tea Research and Extension Station. The goal was to create a tea that would thrive in the misty mid-mountain altitudes of central Taiwan while being floral like the quintessential high-mountain oolongs. The result was a leaf that carried an elegant bouquet and a unique milky texture and taste.

The highly sought after texture of Jin Xuan is preserved in this expertly roasted final product. Traditional charcoal roasting is becoming somewhat uncommon as it is very involved. It first involves creating the charcoal itself from wood of the longan fruit tree. The tea is then slow-roasted for 3 days in partially buried woven bamboo baskets. The airy floral notes of the tea are thus exchanged for warm grounding notes.

The traditional charcoal roasting is more warm in feeling than electric drum roasting, and imparts a woody depth that conjures an image of walking in the woods, eating a bar or milk-chocolate. The tea has a rich amber color with a light sheen.

I recommend brewing with 195 degree water for the first infusion which should be 45 seconds. Subsequent infusions can be shorter or longer in time, depending on how deep you want to take the tea. As always, experiment with brewing this very forgiving tea that has no astringency.