Tung Ting, Dark Roast
- Description
- Brewing Guide
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漢字 炭焙凍頂烏龍
origin Nantou County, Taiwan
craft qing xiang, roasted
flavor notes toffee, brown sugar, cream
漢字 炭焙凍頂烏龍
origin Nantou County, Taiwan
craft qing xiang, roasted
flavor notes toffee, brown sugar, cream
Each year, a portion of our winter harvest Tung Ting is set aside to be roasted to a greater degree than most Formosa oolongs. The process darkens the tea to create a rich and sweet tea that is smooth and fragrant.
The sweetness of our winter crop Tung Ting from an area near Lugu, Nantou County is the perfect foundation for a more concentrated roast. The slow roasting gradually caramelizes the natural sugars in the tea and sweetens it, while the high heat imparts a depth and complexity to its flavor and aroma. We detect notes of burnt caramel, toffee and brown sugar in this tea.
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1g per 1oz at 185°F for 2m This is our go-to brewing method for Formosa oolongs, since it balances each element of this style’s character. For an even sweeter and richer taste, decrease you water temperature while extending brew time; for a brighter and more vegetal taste, increase your water temperature while slightly decreasing brew time.
Learn the fundamentals of tea brewing and master your technique here.
