Charcoal Roasted High Mountain Oolong (Tanpei)

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Creamy, Floral, Nutty, Roasted, Astringent, Butter, Milk, Rice, Roast nuts, Smooth
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by S7retch
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I think this is a masterful job of roasted oolong in that the roast is very slight. Don’t get me wrong, heavily roasted, charcoal-y oolongs are some of my favorites. However, this one was done I...” Read full tasting note
    84
  • “This tea is a bit more complex than what I’ve experienced before. I don’t much care for the floral scents of regular high mountain oolongs, but I love the mouthfeel and other subtleties. This tea...” Read full tasting note
    94

From Beautiful Taiwan Tea Company

Farmer Luo grows this Yushan, 1,600m Gaoshancha. He gives it to a friend that specializes in Charcoal roasting, not because he can’t do it… it’s just that it takes 3 days with no sleep to get it done!

This process neurtalizes the top notes of this high quality oolong and replaces them with a hint of roast. With a good viscous body, this is a thirst-quenching smooth drinker with long legs.

About Beautiful Taiwan Tea Company View company

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2 Tasting Notes

84
252 tasting notes

I think this is a masterful job of roasted oolong in that the roast is very slight. Don’t get me wrong, heavily roasted, charcoal-y oolongs are some of my favorites. However, this one was done I think with an eye on balance. It sits right in that in between space where every sip I’m left wondering what I tasted more: the roast or the florals.

Where you DO get a lot of the charcoal is on the scent of the brewed/wet leaves. Smells delightful.

No matter which way this tea leans, it carries with it a creamy nuttiness that I adore. Very smooth and tasty.

Now on the second steep, more of the roasted flavors become a bit more dominant. I’m interested to see if this swings back to more floral after a few more steeps.

After about 6 steeps, I should say that this tea does end up tipping into the more roasted column. Which is A-ok with me. But it isn’t too heavy handed. A really solid tea overall.

Flavors: Creamy, Floral, Nutty, Roasted

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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94
8 tasting notes

This tea is a bit more complex than what I’ve experienced before. I don’t much care for the floral scents of regular high mountain oolongs, but I love the mouthfeel and other subtleties. This tea has those qualities without the perfumed flavor. The initial steep has a delicious charcoal note without any smokiness. This gives way to a creamy, roasted nut, rice, and milk taste with a muted floral note. As the leaves unfurl there is a stronger flavor of rice that comes out with a slight astringency.

Flavors: Astringent, Butter, Floral, Milk, Rice, Roast nuts, Smooth

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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