Presenting 2019 Spring Charcoal Roasted Wild Oolong
A very fruity oolong, harvested from Santing Mountain(Ancient Wild Forest) in Manipur. Produced in a very unique way, it is withered in the sun and then in shade after which it undergoes yáo qīng(process of shaking the leaves to bruise the edges) for 5 mins each hour overnight, the leaves are then pan fried and handrolled. After the hand rolling comes the process which makes this tea so unique, it is ball rolled inside cotton clothes and upon completion oxidised for 3-4 hours. After the oxidation, it is air dried and finally charcoal roasted for the finish which helps bring the dry fruit nutty taste.
The tea starts off with a sweet smoky aroma somewhat similar to our orthodox smoked but leading to a much more intense fruity taste of ripe Indian gooseberries(ber) and pomegranate. The journey to the fruit kingdom has just started and you are greeted with dry fruit notes of figs and walnuts. Later in the brew around 6th infusion or so, one experiences the butterscotch and caramel sweetness. The tea is pleasantly astringent to balance the sweetness with a very desirable dryness on the finish.
Appearance : Golden Bronze
Taste : Charcoal smoky, Gooseberry, pomegranate, figs, walnut, butterscotch, caramel with raisin/grape dryness on finish.
Recommended Steeping Temperature : 95°C
Recommended Steeping Method : GongFu style