Heavy Roast Roasted Oolong

This charcoal-roasted oolong offers a comforting depth, with prominent sweet and woody notes. A subtle smokiness weaves through the profile, creating a warming and robust cup that lingers delightfully. It leans sweet, woody and smoky.

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.