Honey Roasted Oolong

$ 58.00
Shipping calculated at checkout.
Size: 2 oz. canister

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 2 oz. canister

This was an experimental tea and only 14kg was produced total. There is no guarantee it will be made again.



This is an incredible tea, high-grown in Shanlinxi and charcoal roasted in Dong Ding. This is a heavily bug-bitten tea, making it extra honeyed in flavor. The roasting was done as an experiment by the master roaster who also makes the Competition Grade Dong Ding. The leaves are mid-oxidized, rolled, oven roasted, then charcoal roasted, resulting in a tea so complex, you will have to taste it to appreciate it. Warm leaves release aromas of toasted almonds, warm stone fruit and a soft floral note. The tea itself is a perfect harmony of flavors; the longan charcoal gives the honeyed flavor a notable depth, while the oxidation level enhances the floral note of the high-mountain elevation without losing any of its freshness. The soup is the color of honey and has an apricot sweetness that lingers after each sip.



Harvest: Summer, 2023

Origin: Nantou, Taiwan

Origin: Shanlinxi, Taiwan

Harvest: 2023

• Experimental batch

• From Shanlinxi Mountain

• Bug bitten for honeyed notes

• Charcoal roasted

• Incredible progression of flavors and aromas

• 6g tea per 8oz. water

• Rinse optional

• Steep 15-25 seconds in 190°-200°F water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan or other glass or porcelain pot

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 2g tea per 6oz. water

• Steep 3-4 minutes in 180°-190°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method