There are many different tea competitions throughout the year and around the island in Taiwan. These competitions aid in promotion of high-quality tea and give different farmers the chance to show their skill. Competitions that center around oolong typically involve teas that are roasted. The added variable of roasting serves as a way for the competitors to showcase their skill at attempting to make the tea perfect.
Every tea is different. Similar to coffee, some teas might fare better with a lighter roast, while for others a heavier roast is ideal. Similar to our Spring "Light Roast" Competition Oolong, this is a lightly roasted tea, and it's evident on drinking that a great deal of work and skill went into making a tea this balanced in flavor.
This is a fantastic tea to drink now, yet as a roasted oolong it can easily be stored for quite some time. The roast on this tea was handled very delicately and much of the full bodied flavor we love on an unroasted oolong can still be detected. The roasted elements add a lot of complexity and balance the green side of the profile wonderfully.