(1 customer review)

I was waiting more than year checking the taste time to time. Now I can say this tea is ready to be served. 2018 Beishan “Wuyi” Charcoal Roasted oolong – after some time of storage, aroma of roasting settled and interesting sweetness appeared – like something between cane sugar, vanilla and coconut with hint of nuts and herbs. I am really surprised how nicely the tea has changed.

Beishan tea is not very well known. Gardens there are quite hard to reach so this area survived in very natural state, undamaged by human. Beishan is not very high-elevation mountain region but slopes are very steep. Tea comes from small garden which cultivates old bush varietal originating from Wuyishan, mainland China. Ball-shaped style tea with medium level of oxidation was roasted three times over longan charcoal – each time for 8 h. This tea is sweet and so complex with powerful energy. When tasting this oolong you will find tons of sugarcane sweetness, dried stone fruits, notes of cereals and nuts with something deeply pleasing – like incense aroma with wonderful woody nuances. In my opinion tea requires good quality water to show full palate of flavours!



Origin: 1000 m. above sea level, Beishan, Guoxing, Nantou, Taiwan.
Harvest: Spring 2018
Tea cultivar: Wuyi

Roasting: light/medium charcoal roasted – 3 times, 8h each.

Temperature of water and amount of leaves: 100 C 6-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, gently pour the boiling water to the pot.  First infusion should be very short- not more than 20-25 second. We suggest to increase brewing time for 5-10 seconds in each next brewing. You can prepare at least 8-10 nice brewings!

Additional information


30 g, 10 g, 50 g, 100 g

1 review for 2018 Beishan Charcoal Roasted “Wuyi” oolong

  1. Ivan Hryhorchuk (verified owner)

    This tea is something really good and deeply warming, especially comforting during the colder days of late winter and early spring. Incredible twist of classic Wuyi cliff tea character and skillful Taiwanese processing, with its fiery notes already settled and ready to shine with rich liquor in the cup. Overall sweet and mineral, it turns more “rocky” when pushed but without any tan flatness. You can get 6-7 great infusions from it before the aroma starts to fade but it still can give several good cups with longer pauses taken between brewings.

Leave Comment
Add a review