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Acala Tea Co.

"Shou-Sugi-Ban" Charcoal Roast Organic Tieguanyin Oolong

"Shou-Sugi-Ban" Charcoal Roast Organic Tieguanyin Oolong

Regular price $16.00 USD
Regular price Sale price $16.00 USD
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Shou-sugi-ban is a Japanese technique of preserving wood that dates back to 700 c.e.  This technique involves charring wood by fire, and the charcoal exterior that forms acts as a protective layer to resists decay.  Hence the inspiration for the name of our Shou-Sugi-Ban Charcoal Roasted Organic Tieguanyin Oolong. 

Just like shou-sugi-ban preserves and improves wood, this tea also ages well and improves over time.  This tea was picked in 2017 and has aged beautifully, and it will continue to become better over time.  It is perfect for storing in your tea reserve cabinet for the future.  This rich, dark tea has notes of vanilla, white grapes and a hint of smoke.

This is the best version of authentic Muzha Tieguanyin that our Taiwan tea source has ever found.

Tea Specifics

Elevation: 300-500m

Status: Certified Organic

Cultivar:  Tieguanyin (Iron Goddess) 

Season: April 2017

Method: Hand picked, processed on site, very small batch

Oxidation: 50%, Mid-Heavy Charcoal Roast

Region: Muzha, New Taipei City

Oolong tea contains between 10-60mg of caffeine per 8oz cup

Tasting Notes

Vanilla, white grapes, hint of smoke, rich, dark, flavors deepen with age

Brewing Recommendations

Serving Size: 3-5g per 100ml of purified water.

Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or high-fired, low profile thin clay teapot.

Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.

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