This high mountain Taiwan oolong tea was roasted at J-Tea for 12 days, making it smooth, toasty, and full of flavor. The roasting process brings out sweet and nutty notes, like baked cookies, jammy stone fruits, caramelized sugar, and toasted nuts. You’ll also notice a light floral touch, like dried flowers. It’s both fruity and floral, making it one of our favorite house-roasted oolongs ever!
Almond cookies – Brings out the tea’s nutty sweetness
Dried peaches or apricots – Highlights the jammy fruit notes
Dark chocolate – Complements the caramelized sugar flavors
Aged gouda or brie – A rich, creamy contrast to the tea’s smooth toastiness
Toasted walnuts or pecans – Enhances the tea’s roasted depth
Best enjoyed when you want a warm, toasty tea that’s both comforting and elegant.
This roasted oolong is my favorite roasted oolong that I've had. The early steeps taste lightly roasted with floral undertones. Later steeps, you get more of the floral notes upfront, with the roasted flavor taking the back seat. Earlier steeps give my gaiwan lid a roasted floral scent, same with my aroma cup. Later steeps give the lid a sweet floral smell, losing a bit of roasted notes. 1,000% would recommend.
