*** IMPORTANT NOTICE ***
Hey!
We are having a short shipping break due to our holiday.
All orders placed till 12th February will be shipped out from Friday 13th February.
If you place an order during our holiday, expect a tiny gift from us :)
See you!
Milena and Wojtek
*** WAŻNA INFORMACJA ***
Hej,
Do 12.02 jesteśmy na urlopie. W tym czasie nie będziemy wysyłać zamówień.
Ale można je składać!
Wszelkie zamówienie złożone w czasie naszej nieobecności wyślemy od razu po naszym powrocie czyli 13.02.2026.
Jeśli złożysz zamówienie w czasie naszych wakacji, spodziewaj się małego herbacianego prezentu :)
Pozdrawiamy! Do zobaczenia!
Milena i Wojtek
€14,24 – €44,37
You know… we love well made charcoal roasted oolongs but it’s getting harder and harder to find them. Charcoal roasting requires skills, experience and consciousness.
We believe that heritage style should be promoted – not only for maintaining tradition but because of the taste and aroma it can bring.
This high mountain oolong comes from garden located near Da Luan in Shan Lin Xi area. The place famous now from light, low oxidized unroasted oolongs.
Here we offer you something very traditional, old-fashioned: high mountain leaves picked in spring 2025 were charcoal roasted in Summer after some time of rest.
Oxidation (darkening) of the leaves is also higher comparing to most of the oolongs from this area.
This charcoal roasted oolong is quite dark, deep and multilayered. Also perfect candidate for long term aging.
Here you will find: wood, expensive incense, nuts, toffee, roasted almonds and cereals, fireplace and even hints of vanilla and coconut.
Description
Origin: Shan Lin Xi, Nantou county, Taiwan,
Harvest: Spring 2025
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.
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