Beishan High Mountain Wuyi is a Taiwanese Oolong grown on Beishan (shan means mountain) using an old cultivar brought over from the Wuyi Mountains in Fujian China, it’s been heavily roasted traditionally with charcoal. This Oolong was produced in 2018 and the years of aging have helped mellow and smooth out the heavily roasted flavours.

This tea is probably tastes closer to Chinese Wuyi Mountain Yancha (Rock Teas) than other roasted Taiwanese oolongs, it’s quite mild if you don’t let it infuse for a while, and has a nice chocolatey roasted aroma, I’ve also occasionally a fleeting viscous, honeylike texture. After I finished drinking this tea, it felt more like I’d just drunk a hot chocolate or latte than tea.

This tea definitely benefits from a longer first infusion (or rinse) to open up the leaves, and preheating teaware to stop heat loss, a clay teapot that retains heat better would maximize this, but porcelain is fine. Higher temperature infusions will really bring out the roasted flavours more.