Taiwan, Taoyuan, Dongyan Shan
Charcoal roasted Dong Ding* oolong
*The style, not the mountain
Our friend, the farmer and master producer Mr. Ye, grew up in the mountains near Ali Shan. As a young man he was eager to start making his own tea, and he traveled around befriending the local producers and prying their secrets from them. It was not long before he started growing and producing his own tea and entering competitions. He remembers fondly the reaction of the other farmers when he took home his prize: "Who is this kid?" That was 30 years ago.
With the convenience and precision of electric roasting making it the popular choice for Taiwanese roasted oolongs, the traditional art of charcoal roasting is at risk of dying out. Not only is Mr. Ye keeping this tradition alive, he has chosen some exceptional material for roasting. Unlike the tea from the Dong Ding area (elevation 800m), this oolong was grown high on the top of Dong Yan Shan, at 1700m. Roasting high elevation tea is a rarity in Taiwan -- as the demand for high mountain green oolong is so high. But as roasted oolong aficionados, we are always on the lookout for producers willing to roast the good stuff.
Medium roast, distinctly charcoal. The high mountain leaves make it not exactly the Classic Dongding taste, but it's definitely a close cousin. Malt, rasin bread, custard, minerality. This is our comfort food. Cozy.
Preparation: Gong Fu
6g/ ~150ml /Boiling water/ Rinse
- 1st steep: 80s
- 2nd steep: 60s
- 3rd steep: 60s
- 4th steep: 60s
- 5th+ steep: 90s+
Spiritwood’s Dongyan Roasted oolong is comfort. High mountain oolong wonderfully charcoal roasted is a house favorite. I’m deeply grateful to drink this tea.