Taiwan's classic rolled oolong, traditionally charcoal-roasted: orchard fruit, cream, and a long toasted finish.
Recipe
- Temperature 95 °C · 203 °F
- Leaf 5 g
- Water 200 ml
- First steep 1:30
- Each next steep +0:20
- Steeps 5
Lore
Legend credits Lin Feng-chih with carrying oolong cuttings from Wuyi to Dong Ding mountain in 1855. Taiwan made the style its own: tighter rolling, brighter fruit, and a patient charcoal roast that deepens with every steep.