Tung Ting, Dark Roast

Each year, a portion of our winter harvest Tung Ting is set aside to be roasted to a greater degree than most Formosa oolongs. The process darkens the tea to create a rich and sweet tea that is smooth and fragrant.

The sweetness of our winter crop Tung Ting from an area near Lugu, Nantou County is the perfect foundation for a more concentrated roast. The slow roasting gradually caramelizes the natural sugars in the tea and sweetens it, while the high heat imparts a depth and complexity to its flavor and aroma. We detect notes of burnt caramel, toffee and brown sugar in this tea.

Brewing Guide

Tung Ting Dark Roast is ideal for those who prefer a more robust tea, but do not want bitterness or astringency.

Proper brewing of this tea requires fairly high temperatures. The tea needs to be opened with a quick rinse, then brewed at around 200-205 degrees. A short 1 minute will yield a sweet tea. For more depth of flavor and complexity, the brew time can be extended to up to 2 or even 3 minutes. Dark Roast can be brewed 5-7 times. Increase steep time in 30 second increments after the second infusion.