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.
12 Teas
25
He Ling's
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
25
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
Debi Chettri's
rohini first oolong
Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.
Debi Chettri's
rohini gold wire
The aroma is fruity, suggesting muscatel grape and plum.
48
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.
22
Ye Hong's
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
50
Jin Yi Li's
muzha tie guan yin
Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.
48
Yuan Xiao Zhen's
zhang ping shui xian
A flavorful cup of light honey notes, that is floral, layered, and lingering.
50
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
48
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
47
Jing Wei Kuo's
formosa red oolong
Biscuit, honeysuckle, honey, cocoa, apricot, and a hint of lychee.
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