Tung Ting, Charcoal Roasted

Each year, a portion of our winter harvest Tung Ting is set aside to be charcoal roasted. The process is performed by a master tea roaster named Mr. Chen, using charcoal made from longan fruit wood. While newer methods employ convection roasters with temperature and time settings, Mr. Chen utilizes a traditional approach. The thickness of the ash layer over the charcoal controls temperature, and the aroma and appearance of the tea determines roasting time.

The sweetness of our winter crop Tung Ting from an area near Lugu, Nantou County is the perfect foundation for Mr. Chen's roasting methods. The slow roasting gradually caramelizes the natural sugars in the tea and sweetens it, while the charcoal imparts a depth and complexity to its flavor and aroma. We detect notes of burnt caramel, coffee and brown sugar in this tea.