oolong teas

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.

9 Teas

photo of anxi wulong low fire
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
photo of wen shan pouchong
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
photo of ma liu mi
Wang Xiang Feng's
ma liu mi
Gorgeously intricate in profile with lingering, pronounced floral notes.
photo of zhang ping shui xian
Yuan Xiao Zhen's
zhang ping shui xian
A flavorful cup of light honey notes, that is floral, layered, and lingering.
photo of ali shan special
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.
photo of rohini gold wire
Debi Chettri's
rohini gold wire
The aroma is fruity, suggesting muscatel grape and plum.
photo of jin guan yin
Ye Hong's
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
photo of rohini first oolong
Debi Chettri's
rohini first oolong
Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.
photo of formosa fancy bai hao
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.