Yunnan coffee has a history of more than 120 years. Yunnan Province is the largest coffee-growing area in China, mainly in Pu'er, Xishuangbanna, Wenshan, Baoshan, Dehong and Lincang. Coffee is widely grown in the hot and dry valley area at an altitude of about 1100 meters, located between 15° north latitude and the Tropic of Cancer. With the fertile land, abundant sunshine, rainfall, and large temperature difference between day and night, the unique natural conditions form the particularity of Yunnan coffee taste - strong but not bitter, fragrant but not strong, slightly fruity.
Tea, either Camellia sinesis real tea or herbal teas, can have thousands of different flavors. Coffee is made from dried and roasted coffee beans gathered from the flowering shrubs belonging to the Coffea botanical family. Technically, coffee is also an infusion, just like tea. The roasted coffee oolong in our collection was crafted using organic, Yunnan-origin tea leaf grown at 1,100 meters elevation. The mountains are always fog-covered, full of tall thick wild tea trees and coffee shrubs are grown for sustainable farming.
This is a strongly roasted oolong. The process is performed by skilled tea makers, using charcoal made from coffee wood. The oolong tea has been roasted with coffee beans from Yunnan too. The charcoal roast developed a full, rich and amber color steep with solid notes of coffee, hint of sweet caramel and chocolate flavor. Coffee oolongs develop resonant stonefruit and floral aromas and flavors—even more fragrant than many green oolongs. The roast imparts a rich, malty flavor in the front end and a coffee-like texture in the liquor itself. The use of high mountain tea leaves makes the middle notes and finish extra smooth and long-lasting.
The dark oolong tea can brew up as thick and intense as coffee, and if you're a coffee fan looking to get into tea, it is a great place to start. This oolong is ideal for those who prefer a more roasted aroma, but do not want bitterness or astringency.
Brewing Guide: Bring the water to a boil, pour into your pot or cup, cover and steep for 60 seconds. Add 30 ~ 60 seconds for subsequent steep.