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.

12 Teas

Yuan Xiao Zhen's

zhang ping shui xian

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

He Ling's

traditional ti kuan yin

Soft with sweet honey-floral notes and a delicate flinty minerality.

Ye Hong's

jin guan yin

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

Debi Chettri's

rohini gold wire

The aroma is fruity, suggesting muscatel grape and plum.

Huang Jiang Bin's

anxi wulong low fire

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

Wang Xiang Feng's

ma liu mi

Gorgeously intricate in profile with lingering, pronounced floral notes.

Yu Ting Chen's

ali shan special

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

Jin Yi Li's

muzha tie guan yin

Exquisitely aromatic with hints of honey, blossoms and a touch of mineral.

Debi Chettri's

rohini first oolong

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

Su Wen-Song's

wen shan pouchong

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

Jing Wei Kuo's

formosa red oolong

Biscuit, honeysuckle, honey, cocoa, apricot, and a hint of lychee.

Yu Kui Weng's

formosa fancy bai hao

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