Dark Oolong

A warm aroma, deep flavour, and smooth, long-lasting aftertaste.

Before you is a hand-picked high-mountain dark oolong, grown in the tea gardens of Zedubani. Deeper oxidation and gentle roasting give the tea its rich character, revealing notes of ripe fruit, honey, wood, and light caramel.

Aroma: warm, rich, and multilayered. From the first moments, you can sense dried fruit, baked apple, honey, and autumn flowers. Later, notes of caramel, warm wood, nuts, and delicate spices emerge, adding depth and comfort to the aroma.

Taste: deep, rounded, and naturally sweet. It begins with notes of ripe plum, baked pear, and dark honey, followed by nuances of dried fruit, nuts, and light caramel. The flavour unfolds gradually, without sharp bitterness, and leaves a long, warm aftertaste.

Effect: warming, calming, and centring. The tea helps slow the pace, improve focus, and restore a sense of inner balance. It is especially enjoyable in cool weather, after a busy day, during an unhurried conversation, or as part of a peaceful evening.

Who will enjoy it: those who appreciate rich, warm, and deeply flavoured teas. Dark oolong is an excellent choice for black tea drinkers who want to discover a smoother and more multilayered flavour. It will also appeal to those who find light oolongs too delicate and floral.

Dark oolong is a partially oxidised tea with a deeper and richer character. During production, the leaves undergo longer oxidation than light oolongs before being gently roasted and dried.

This processing method allows the tea to retain the smoothness and complexity of oolong while developing warmer notes of fruit, honey, wood, and caramel. Its flavour is deeper than that of light oolong, yet remains smoother and more delicate than classic black tea.

Deeper oxidation. After withering, the leaves are carefully processed so that natural oxidation develops gradually and evenly. The process is closely monitored until the tea reaches the desired depth, sweetness, and richness.

Gentle roasting. After oxidation, the leaves are gently heated and dried at a controlled temperature. This stage stabilises the flavour and enhances notes of dried fruit, honey, nuts, and warm spices.

The tea is grown in the high-mountain gardens of Zedubani, where cool nights, sunny days, and pure mountain air encourage the tea leaves to develop slowly.

At high altitude, the tea bush grows more slowly, allowing the leaves to gradually accumulate aromatic compounds, amino acids, and polyphenols. As a result, dark oolong develops not only richness but also a complex structure, clean aroma, and long-lasting flavour.

The difference between daytime and nighttime temperatures plays an important role in shaping the tea’s character. During the day, the sun warms the leaves, while at night, the cool air slows their development. This natural contrast helps maintain a balance of depth, sweetness, and freshness.

The tea leaves are picked by hand. The pickers select only healthy, mature, and properly developed shoots. Hand-picking allows us to preserve the integrity of the leaves and use only high-quality raw material for production.

After harvesting, the leaves are withered to reduce their moisture content and make them more flexible. They are then gently shaken and shaped, gradually initiating natural oxidation.

Once the leaves reach the required level of oxidation, the process is stopped with heat. The tea is then shaped, gently roasted, and dried at a controlled temperature. Every stage influences the depth of flavour and requires precise control of both time and temperature.

The result is a rich, smooth, and distinctive dark oolong, combining notes of ripe fruit, honey, dried fruit, nuts, caramel, and warm wood.

Use 4–5 grams of tea per 250 ml of water. The recommended water temperature is 85–90°C. Steep the first infusion for 2–3 minutes.

The tea can be infused several times. With each subsequent infusion, the flavour changes: rich fruity and honeyed notes gradually develop into softer nuances of nuts, caramel, wood, and warm spices.

For a smoother flavour, use water at approximately 85°C. Hotter water will produce a richer infusion and reveal the deeper woody and caramel notes more clearly.