Dadan – Wild Charcoal-Roasted Oolong Tea

$15.00

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Crafted from the rare Da Dan cultivar (also known as Big Leaf Huang Dan), this high-mountain Minnan Oolong from Anxi County delivers a clear floral aroma, rich sweetness, and a smooth, full-bodied texture. The tea is clean, elegant, and highly fragrant, making it an excellent choice for oolong lovers who enjoy layered floral teas with a refined mountain character. It is especially suitable for daily gongfu brewing, slow tea sessions, and drinkers who appreciate both aroma and lasting sweetness.

Bright and highly expressive, the aroma features notes of gardenia, orchard fruit, rock sugar, and soft floral sweetness. The fragrance rises quickly from the cup and lingers gently after each infusion. The taste is smooth, rich, and mellow, with a full-bodied mouthfeel balanced by refreshing clarity. A light bitterness appears briefly before transforming into a lingering sweet aftertaste. The tea liquor feels clean and vibrant, with a natural sweetness reminiscent of pear stew and melted rock sugar. Multiple infusions reveal evolving floral and fruity layers with excellent endurance.

Traditional handcrafting and classic Minnan Oolong processing methods give this tea its exceptional character. The leaves are carefully hand-picked in spring and undergo deep oxidation followed by gentle charcoal roasting. The roasting enhances depth, sweetness, and warmth while preserving the tea’s elegant floral fragrance. The tightly rolled leaves display the traditional “dragonfly head and frog leg” appearance valued in southern Fujian Oolong craftsmanship. Quick steeps help reveal the tea’s layered aroma and dynamic flavor progression.

Traditional Gongfu Style 

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:20. Brew with water at 100°C (212°F). For each infusion, pour the water from a fixed height directly onto the leaves to enhance aroma and flavor release. Immediately pour out the tea liquor after adding water—do not let it steep. Begin tasting from the first infusion. Starting from the fifth infusion, gradually increase the steeping time with each subsequent brew if needed. Pour the tea liquor completely out after each brew. Bottled water is recommended to ensure the delicate flavors.  

Cold Brew

Use a 1:100 tea-to-water ratio. Add tea and cold or room-temperature water to a container, seal it, and refrigerate for 4–6 hours. The leaves will slowly unfurl, and the tea will be clear with a light aroma. Avoid hot water to preserve the tea’s nutrients and flavor.