Carbon-Roasted Oolong Tea

Traditional charcoal-fire roasting, slow and gentle — deep aroma, smooth body, caramel-sweet finish.

Crafted with time-honored charcoal-roasting techniques, this oolong is slowly roasted over a gentle charcoal fire. The penetrating heat ensures even roasting from core to surface, fully drawing out the tea's aroma and pushing its flavor to the absolute peak. The result is a cup with a composed, layered character — charcoal roast, caramel sweetness, and ripe fruit notes over a smooth, full-bodied liquor with a lasting sweet aftertaste.

Product Specifications

Product Name Carbon-Roasted Oolong Tea

Ingredients Premium Oolong Tea Leaves

Roasting Method Traditional charcoal-fire slow roasting

Cultivation No chemical fertilizers or pesticides, hand-weeded

Storage Dry, ventilated, away from sunlight and moisture

Purchase

The Story of Carbon-Roasted Oolong

The Craft of Carbon-Roasted Oolong

Using traditional methods, charcoal is burned with a gentle, low flame to slowly roast the tea leaves. The penetrating heat of the charcoal fire ensures even heating from the inside out. From lighting the fire, burning the charcoal, to controlling the temperature — every step is guided by the craftsman's experience. Beyond simply removing moisture, this process fully draws out the tea's aroma and elevates the flavor of the oolong to its absolute peak.

Characteristics of Carbon-Roasted Oolong

After carbon-roasting, the oolong offers excellent steeping endurance — the aroma remains rich and full even after five or six infusions. On the palate, it delivers a layered blend of charcoal roast, tea fragrance, caramel sweetness, and fruity notes.

More composed flavor: Carrying notes of charcoal roast, caramel, and ripe fruit — not as bright and vibrant as the light-fragrance style.

Fuller texture: The green and astringent notes are roasted away, yielding a smoother liquor with a pronounced sweet aftertaste. The tea's nature tends to be warming — gentler and friendlier to the digestive system.

Brewing Guide

Prepare

Use about 5–8g of carbon-roasted oolong tea leaves per serving. Place the leaves in a teapot or gaiwan.

Water

Use freshly boiled water at high temperature (95–100°C). The heat helps release the roasted aromas and deep flavors of the oolong.

Brew

Rinse the leaves briefly, then steep. The first infusion can be short; subsequent infusions can be lengthened. The liquor deepens from golden to rich amber, each steep bringing out charcoal roast, caramel, and fruit notes.

Enjoy

This oolong yields five to six infusions or more. Sip slowly and notice how the roasted aroma and sweet aftertaste evolve with each cup.