Black Dragon is a whole leaf oolong roasted repeatedly — the deeper, warmer counterpart to Golden Oolong, and the more demanding tea to make.
It is roasted not once but over several passes. This is the slow way to do it. A single hard roast is faster and produces a roast character that sits on top of the leaf, sharp and sometimes charred. Repeated lighter passes let the roast settle into the leaf instead, building depth gradually and smoothing what would otherwise be an edge. It takes considerably longer and there is no shortcut to it.
The leaf is dark, tightly rolled and whole — unbroken, no fannings, no dust. Brewed short and strong, as intended, the same leaf gives several infusions, each one a little different from the last.
Fuller-bodied than Golden Oolong, with a deeper, warmer roasted character.
Certified organic. 100g of whole loose leaf.
Grown, processed and packed in Indonesia by WiskTea.
Roasted repeatedly, not once — multiple passes build depth that settles into the leaf rather than sitting on top of it
Time is the ingredient — repeat roasting cannot be rushed, and it is the only thing giving this tea its depth
Five or more infusions from one measure — tightly rolled whole leaf opens gradually and holds up over many steeps
Whole leaf, unbroken — no fannings, no dust, no chopped fragments
The evening tea — fuller and warmer than Golden Oolong, and better suited to the end of the day
Certified organic — grown without synthetic pesticides or fertilisers
Pairs with Golden Oolong — same leaf, opposite roast; the clearest way to taste what roasting does
Nothing added — the depth comes from roasting, not from flavouring
Leaf: 5g per 200ml
Water: 90°C
Steeping time: 30 seconds
Vessel: Clay, porcelain or glass
Rinse first. Five seconds of hot water, discarded. Essential with tightly rolled roasted leaf.
Thirty seconds is not a typo. This is a concentrated, short-steep method — a lot of leaf, briefly. It gives a fuller cup than a long steep would, and the same leaf will brew again. Add ten to fifteen seconds to each subsequent infusion.
Pairings: Roasted and richer food, grilled meats, dark chocolate, nuts. Also good alone after a meal.
Storage: Airtight, away from light, heat and strong odours. Do not refrigerate. Roasted oolong keeps well and many drinkers find it settles further over the first few months.
Ingredients: Oolong tea (100%)
Origin: Indonesia
Type: Oolong tea, single varietal
Roast: Repeated roasting passes
Format: Whole leaf, loose — rolled, unbroken
Net weight: 100g
Servings: Approx. 20 measures at 5g, several infusions each
Certified organic.
No flavourings. No scenting agents. No blending agents. No additives of any kind.
Contains naturally occurring caffeine from tea.
