The Slow Roast
Mingjian Rich Roast Oolong
The leaf the rest was drawn from.
Organically grown in the lowlands of Mingjian, Nantou, then slowly roasted over charcoal to a deep amber. Steep it slowly. The first cup is toasted and warm. The third is sweet and lingering. The fifth is yours to discover.
Sold as · 50g
The Scent
What the Slow Roast holds
Top
Bergamot · Petitgrain · Linalool
The first lift of steam from a freshly poured cup. Bright, green, brief.
Heart
Roasted oolong accord · Osmanthus · Blackcurrant bud · Jasmine · Rose · Violet
The hour after the roast. Toasted leaves, dark honey, apricot warmth, a quiet floral hum behind the smoke.
Base
Guaiac wood · Sandalwood · Cedar · Amber · Coumarin
The shed after the charcoal has gentled. Smoky-sweet wood, hay, an amber glow that holds long after.
Ritual Notes
5g of leaf · 100ml water at 95°C · 30 seconds for the first steep, then by feel. Approximately 25 steepings per pouch. Drink the third cup standing still.
- 50g — approximately 25 steepings
- Organically grown, slow-roasted 濃香 style
- Origin: Mingjian Township, Nantou, Taiwan
From the organic gardens of Mingjian, Nantou — where the philosophy is gently radical: depth comes from care, not elevation. We sat with the roaster, learned the smell of the third…
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