High mountain oolong roasted by master with 40 years of experience!

Medium/High roast done over longan charcoal.

Excellent tea for long term storage.

Perfect rolling, perfect picking style. Amazing taste profile.

More info soon.


Origin:  Yang Zi Wan, Shan Lin Xi, Nantou county, Taiwan,

Harvest: Winter 2018

Cultivar/Tree Variety:  Qing Xin

Temperature of water and amount of leaves: 100 C 5-7g/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 40 second. Second infusion should be little bit shorter than first one cause the leaves are more open then. We suggest to increase brewing time for 5-10 seconds in third and each next brewing.

Additional information


14g, 30 g, 50 g, 100 g


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