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.
8 Teas
21
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.
21
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
26
Debi Chettri's
rohini gold wire
The aroma is fruity, suggesting muscatel grape and plum.
21
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.
20
He Ling's
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
Debi Chettri's
rohini first oolong
Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.
33
Ye Hong's
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
20
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
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