Oolong or Wulong teas are the most time-consuming teas to create. They utilize all of the five basic steps of tea production: plucking, withering, rolling, oxidizing and firing. These teas are anywhere from 8% to 80% oxidized. Over the course of many hours (sometimes days), what is created is a beautiful layering or "painting" of aroma and flavor. Oolongs typically have a much more complex flavor than Green or White teas, with very smooth, soft astringency and rich in floral or fruity flavors.
Yuan Xiao Zhen's
zhang ping shui xian
A flavorful cup of light honey notes, that is floral, layered, and lingering.
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.
Jin Yi Li's
muzha tie guan yin
Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
Jing Wei Kuo's
formosa red oolong
Biscuit, honeysuckle, honey, cocoa, apricot, and a hint of lychee.
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.