Medium Roast Spring Roasted Oolong

This roasted oolong offers a warming and complex profile, with firey notes that linger. While roasting trades some sweetness for complexity, the tea retains an intriguing freshness, making it suitable. It leans warming, complex and fresh.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Yunnan, China from the Qing Xin Oolong cultivar. This batch is from the Spring 2015 harvest. The leaves got a medium roast after picking.