Charcoal Roasted High Mountain Oolong Tea


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  • Flavor: Pine forest, fire-roasted yams aroma. Smooth mouthfeel. Dried apricots, roasted pecans, and molasses flavor profile. Sweet/tangy, dry smoky, mellow finish.

    Harvest: Hand-picked, medium batch. Fall 2023 Shanlinxi, Taiwan.

    Elevation: 1500m

    These tea leaves are from a Shan Lin Xi high mountain tea farm, fall 2022 harvest. They were they were sufficiently oxidized to be suitable for extensive roasting.

    This batch of tea was oven roasted 3 times over several months time, letting it rest between roastings. When it was about 70% of the desired roasting level, it was brought it to the local charcoal roasting master in Lugu, who completed the task, using Longanwood charcoal.

  • The aroma that exudes from these leaves during their initial steeping is a rich caramelized, pine wood/nutty character with a hint of smoke. The tea is complex, hearty, and smooth, with a pleasant balance of bitter and sweet notes in the finish. 

  • This batch of tea was sourced by our tea mentor and close friend Lisa Lin in Lugu, Taiwan. Lisa sourced tea from her friend's farm at spring harvest that was processed in preparation for entry into competition.

    Lisa roasted this batch of tea repeatedly over a few months time, letting it rest between roastings. When it was about 80% of the level she was aiming for, she brought it to the local charcoal roasting master in Lugu, who completed the task, using Longanwood charcoal.

    These tea leaves were allowed to oxidiize significantly more than a standard High Mountain Oolong, as this spring batch was processed in preparation for competition. The skillful art of roasting tea is in the ability to comprehend the composition of the leaves before the roasting begins, and to perceive the transformation they go through in the long, slow roasting process. This perceptual ability becomes more essential as the leaves reach their optimal composition.

  • Mug: 6g tea in 300ml 100°C water. Steep for 3 minutes. Re-steep. Adjust to taste.

    Cold Brew: Use 5g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.

    Gong Fu: 9g for a 150 ml pot. Use boiling temperature water and brew for about 50 seconds. Increase brewing time with each successive brew. The leaves can be brewed 6-8 times.

Customer Reviews

Based on 18 reviews

Very nice Tea drink

NPS score:
0 (Not at all likely)
10 (Extremely likely)
Still Good after 2 Years

When rinsing the tea, the scent that's left in the washed cup is a very sweet dark caramel. The taste is exactly as advertised, that of roasted yams, with a distinct hint of smoke in the exhale. I brewed by cooling the water a bit, which emphasized more of the implicit sweetness. I've discovered that hotter brews tend to bring out more of a "leafy" character. This is the first charcoal roasted tea I've tried, I've never tried the classics from Wuyi, Dancong or Anxi, but if this is a good representation of those styles, I have a lot of oolong to look forward to.


Always consistent and fresh

Pleasant, not worth the price

Again, another tea that is pleasant to drink but simple and lacking in complexity. I would be glad to drink this often, but not worth it at this price.


The charcoal roasted oolong is the best! It's very different with other oolong that it added another layer of the smoky with a hint of sweetness. I love it!! It's so smooth and tasteful!