This tea is a wild London experimental blend of two roasts of the same Oolong tea - one roast is a 'polite' and elegant light roast from the tea masters in Taiwan and the other is our raucous London roast - dark and powerful. The result is a full on flavour experience moving from dark caramel, cooked cream and coffee all the way to wild strawberries and nori.
The majority of Taiwanese Oolong has been roasted to some degree, from the light roasts of Alishan Cream to the deep fire notes of Frozen Summit or Amethyst Gaba. One of our favourite Taiwanese roasted Oolongs is our Midnight Sun made with the creamy Jin Xuan tea variety. The naturally milky and buttery notes of this tea cultivar pairs perfectly with the nutty and caramel accents that come from roasting.
We love to create our own experimental batches of House Roasted Mei Leaf teas from our crazy roasted Raw Gushu PuErh (Psychic Stream Seeker) to our smooth and silky House Roasted Duck Sh*t Oolong. We felt that we could put a London accent to Midnight Sun by extending the spectrum of flavours.
We selected a winter Jin Xuan Oolong and asked our roasters in Taiwan to give us a light to medium roast to bring out the cooked cream and desiccated coconut aromatics in the tea. Once that arrived at Mei Leaf HQ, we set about roasting half of the tea in an experimental (yes it's a secret) way to create a robust version which would bring out fruity, nutty and dark caramel flavour. The idea is that, by blending two different roasts of the same tea, we could create a more complex expression of the leaf without adding anything but heat (and a little love).
We tinkered with temperature, times and different ways of rotating the leaves and we had to use up nearly 5kg of Oolong while experimenting until we found the ideal parameters. But, once we tasted this batch we fell in love - it has exceeded our expectations and we are thrilled to release this ultra-small batch of 'London X Taiwan' roasted Jin Xuan to all of you.