# Notes Pattern D2 -- Roast-forward, with an underlying sweetness (so kind of a "burnt caramel" I guess). Very slight mineral, very slight astringency. No bitterness from the tea, but a little bitterness from the roast? I think? Very drinkable. Pattern D3 -- **Very** savory, probably too savory, and a bit more chocolate-y. Not dramatically more roasty, because roast harshness behaves quite differently from harshness that's coming from the leaf, in terms of extraction time. Some astringency in aftertaste here. Pattern G (note: poorly executed, but close enough): Still pretty savory. Much more sweet. Grandpa, 3g -- Still savory and roasty, but not too overwhelming. Sweet, chocolately, a little woody. # Vendor Copy > **Origin:** Taiwan > **Brew Color:** Amber orange > **Flavor Profile:** Smoky, woodsy, and nutty notes with a delicate toasty finish > **Caffeine Content:**  > > High Mountain Oolong Tea is synonymous with the finest Oolong teas in the world. It is a semi-fermented tea that contains all the benefits of green tea, but does not have its grassy taste or the tannins present in black tea. The very brief fermentation process also creates the subtle fragrances and flavors that distinguish this tea from all other varieties. The cultivation and appreciation of High Mountain Oolong is somewhat similar to fine wine, with each plantation and each mountain producing its own unique bouquet of flavors, and each year's harvest yielding its own special character. > > Royal High Mountain Decaf Oolong Tea is grown on Sun-Link-Sea Mountain of Nantou County in Taiwan. The tea farms are located at 3200~4600 feet where harvest season is during the winter. > > This tea is decaffeinated by exposing moistened tea leaves to pressurized carbon dioxide, which acts as a solvent to remove the caffeine. Because nothing else is affected during this process, the tea retains its flavors and beneficial antioxidants.