The second dark roast oolong in our collection was crafted using organic, Taiwanese origin tea leaf grown at 1,400 meters elevation. The result speaks for itself: the roast imparts a rich, malty flavor in the front end, and a coffee-like texture in the liquor itself. The use of high mountain tea leaf makes the middle notes and finish extra smooth and long lasting. We detected in the finish a honey-like sweetness along with cinnamon notes.
As with all dark roast oolong, this tea shines when using water temperature close to 100 ° C, steeped for sixty to ninety seconds. For a more coffee-like hue and texture in the liquor it is fine to steep for two minutes and over, however this does mean less resteeps overall. Try different techniques and see what works best for you.