Taiwanese Oolong tea boasts a rich history spanning over two centuries. Through continuous exploration and experimentation, tea masters have discovered an astonishing fact: the flavor of tea leaves undergoes a significant transformation after roasting. After 2 to 3 rounds of roasting, the tea leaves evolve from their initial fresh fragrance into a warm, mellow, and rich taste, offering a more complex and layered mouthfeel.
Repeated Roasting Brings Rich Aroma and Full-bodied Flavor
This dark roast Oolong tea undergoes 2 to 3 meticulous rounds of roasting, resulting in a full-bodied taste and a captivating aftertaste. The tea transitions from the fresh aroma of the initial Oolong tea to notes of caramel and charcoal, with each sip delivering a rich aroma and full-bodied flavor. Handpicked tea leaves are carefully processed to remove stems and old leaves after roasting, further enhancing the quality and taste of the tea.
Taiwan dark roast Oolong tea, with its smoky flavor, can be steeped 4 to 6 times. It can also be enjoyed with honey, milk, or fruit.
Tyson Donaldson –
It is a tea with a little ripeness and a nice taste.