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

Huang Jiang Bin's

anxi wulong low fire

Complex with crisp floral notes and a sweet lingering spring greenness.

Su Wen-Song's

wen shan pouchong

A lightly oxidized oolong renowned for its heavenly floral aroma and taste.

Wang Xiang Feng's

ma liu mi

Gorgeously intricate in profile with lingering, pronounced floral notes.

Yuan Xiao Zhen's

zhang ping shui xian

A flavorful cup of light honey notes, that is floral, layered, and lingering.

Yu Ting Chen's

ali shan special

A silky cup that tells of its high altitude origin and beautiful tender leaves.

Debi Chettri's

rohini gold wire

The aroma is fruity, suggesting muscatel grape and plum.

Ye Hong's

jin guan yin

Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.

Debi Chettri's

rohini first oolong

Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.

Yu Kui Weng's

formosa fancy bai hao

The cup is one of peach blossoms with a lingering honey note.