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Product description
This is a return to the roots of Taiwanese tea, a rare found oolong tea handcrafted by renowned third-generation tea master Lee.
This is a very special oolong tea made using the traditional Dong Ding (regional) handmade technique from the early 1970s combined with traditional charcoal roasting process.
Our Sweet Flame Oolong brings back the classic and authentic oolong style that was cherished in Taiwan’s early tea culture. It retains its original strip-style leaf shape, a defining characteristic of early Dong Ding teas, rather than the current ball-shape style.
Sweet Flame is slowly roasted over longan wood charcoal, resulting in a warm and inviting caramelized aroma that gently enchants the senses. The deeper roast enhances a smooth richness and complexity that experienced tea drinkers will quickly recognize.
Locals affectionately nickname this tea “Taiwan’s Da Hong Pao” for its rich roasting and bold character. However, Taiwan’s unique climate gives this tea a profile distinctly different from the famed Wuyi rock teas of Fujian. Rather than sharp mineral notes, this oolong opens with soft, brown sugar sweetness and zero bitterness, making it exceptionally easy to enjoy, even for newcomers.
The amber liquor is full-bodied yet silky, with flavors reminiscent of caramelized fruit, burnt sugar, and warm toasted grains. The high-fire aroma blends harmoniously with a mellow, candy-like smoothness. This is an uncommon balance rarely found in heavily roasted teas, that’s why we name it “Sweet Flame”.
To fully appreciate its rich and complex sweetness, this tea is best brewed in a Rock Tea style. This method involves using a higher leaf-to-water ratio and shorter steep times compared to ball-shaped Dong Ding oolong, which can sustain at least 8-10 infusions.
Tea Information
Oxidation: 35-40%
Roasting: Heavy hand roasted with charcoal
Aftertaste: Long lasting sweetness
Cultivar: Chin-Shin Oolong
Year / Season: 2024 Spring
Origin: Smangus, HsingChu, Taiwan
Flavour Profile
Aroma: Caremel, Plum, Charcoal ash
Mouthfeel: Sweet and smooth. No bitterness. Brown sugar and a hint of liquorice root.
How to Brew
Gong Fu Cha style:
7g / 100ml , 100°C, Zu Ni clay pot
10 sec / 10 sec / 20 sec / add 5 secs each steep from the 4th steep
Western Teapot:
Tea / water ratio 1:25, 100°C, brew for 5 mins.
Behind the Tea
Lee Ming-Cheng is a third-generation tea master whose tea estate is located in Lugu, the heart of Taiwan's tea industry. In an era dominated by lightly fermented and floral teas, Master Lee remains steadfast in preserving the traditional craft of Dong Ding oolong tea. His dedication to this heritage involves a meticulous process, requiring both higher costs and effort, to produce teas with a rich, full-bodied flavor that is gentle on the stomach.
Master Lee’s roasting techniques are unparalleled. He not only captures the quintessential roasted aroma of classic Dong Ding oolong but also tailors each tea’s roasting level to highlight its unique characteristics. His Dong Ding oolong tea recently won the Grand Prize in the 2024 Lugu Tea Competition, and his Gui Fei tea boasts an unparalleled forest honey aroma that lingers on the palate.
With an unwavering commitment to traditional craftsmanship and a keen eye for perfection, Master Lee is truly a top-tier tea artisan.
Product description
This is a return to the roots of Taiwanese tea, a rare found oolong tea handcrafted by renowned third-generation tea master Lee.
This is a very special oolong tea made using the traditional Dong Ding (regional) handmade technique from the early 1970s combined with traditional charcoal roasting process.
Our Sweet Flame Oolong brings back the classic and authentic oolong style that was cherished in Taiwan’s early tea culture. It retains its original strip-style leaf shape, a defining characteristic of early Dong Ding teas, rather than the current ball-shape style.
Sweet Flame is slowly roasted over longan wood charcoal, resulting in a warm and inviting caramelized aroma that gently enchants the senses. The deeper roast enhances a smooth richness and complexity that experienced tea drinkers will quickly recognize.
Locals affectionately nickname this tea “Taiwan’s Da Hong Pao” for its rich roasting and bold character. However, Taiwan’s unique climate gives this tea a profile distinctly different from the famed Wuyi rock teas of Fujian. Rather than sharp mineral notes, this oolong opens with soft, brown sugar sweetness and zero bitterness, making it exceptionally easy to enjoy, even for newcomers.
The amber liquor is full-bodied yet silky, with flavors reminiscent of caramelized fruit, burnt sugar, and warm toasted grains. The high-fire aroma blends harmoniously with a mellow, candy-like smoothness. This is an uncommon balance rarely found in heavily roasted teas, that’s why we name it “Sweet Flame”.
To fully appreciate its rich and complex sweetness, this tea is best brewed in a Rock Tea style. This method involves using a higher leaf-to-water ratio and shorter steep times compared to ball-shaped Dong Ding oolong, which can sustain at least 8-10 infusions.
Tea Information
Oxidation: 35-40%
Roasting: Heavy hand roasted with charcoal
Aftertaste: Long lasting sweetness
Cultivar: Chin-Shin Oolong
Year / Season: 2024 Spring
Origin: Smangus, HsingChu, Taiwan
Flavour Profile
Aroma: Caremel, Plum, Charcoal ash
Mouthfeel: Sweet and smooth. No bitterness. Brown sugar and a hint of liquorice root.
How to Brew
Gong Fu Cha style:
7g / 100ml , 100°C, Zu Ni clay pot
10 sec / 10 sec / 20 sec / add 5 secs each steep from the 4th steep
Western Teapot:
Tea / water ratio 1:25, 100°C, brew for 5 mins.
Behind the Tea
Lee Ming-Cheng is a third-generation tea master whose tea estate is located in Lugu, the heart of Taiwan's tea industry. In an era dominated by lightly fermented and floral teas, Master Lee remains steadfast in preserving the traditional craft of Dong Ding oolong tea. His dedication to this heritage involves a meticulous process, requiring both higher costs and effort, to produce teas with a rich, full-bodied flavor that is gentle on the stomach.
Master Lee’s roasting techniques are unparalleled. He not only captures the quintessential roasted aroma of classic Dong Ding oolong but also tailors each tea’s roasting level to highlight its unique characteristics. His Dong Ding oolong tea recently won the Grand Prize in the 2024 Lugu Tea Competition, and his Gui Fei tea boasts an unparalleled forest honey aroma that lingers on the palate.
With an unwavering commitment to traditional craftsmanship and a keen eye for perfection, Master Lee is truly a top-tier tea artisan.