Our Formosa Oolong brews a smooth and lightly sweet cup that is toasty with nutty notes.  This easy to prepare tea is a very good introduction to the world of Oolong teas.

Origin: Taiwan   Grade: Formosa Oolong

Altitude: 1000–3000 ft. 

Manufacture Type: Semi-fermented Oolong

Oolongs follow almost the same production as black tea. The major difference between the two is in its shorter fermentation period - Oolongs are often referred to as semi-fermented teas - Formosa Jade Oolong undergoes a 60% shorter fermentation period. The result is a deeply complex 20%-25% fermented Oolong tea that has characteristics of both black and green teas.

This Jade Oolong is entirely hand made and has a stunning leaf. When infused, the tea is complex - smoother than black tea, less grassy than green teas, and displays a certain balance and harmony in the cup that is almost orchid like. Like all Oolong teas, same leaves and be infused multiple times. We recommend this tea to be drunk straight without milk or sugar in order to appreciate its subtle complexities.

Origin: Taiwan   Grade: Jade Oolong

Altitude: 1000–2000 ft.      Manufacture Type: Handmade Oolong

Cup Characteristics: Very smooth with light floral notes.

Our Wuyi Oolong brews up a full bodied flavorful Oolong tea that is toasty, slightly earthy with a floral aftertaste. It is exceptionally well balanced. Hints of honey is also present in the infusion. It is complex and layered with flavors and notes. Wuyi Oolong can be infused a number of times, with each infusion revealing a new nuance of the tea's complex flavor.

Wuyi Oolong, aka Wuyi Rock Oolong or Da Hong Pao (big red robe), is a Oolong tea from the Wuyi Mountains in the Fujian province of China. It is often the favorite among Gong Fu Tea (Chinese Tea Ceremony) drinkers. In China, this tea can be found in many high end restaurants' menu. It is famous for its 'dragonfly's head, frog's limbs and three colors.' The latter refers to the green, red and brown colors found in the cross-section of each leaf.

Oolong means semi fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. Wuyi Oolong is fermented further than green Oolongs and the firing process is longer. This production method gives Wuyi Oolong its famous toasty and mineral characters. Wuyi Oolong truly reflects the philosophy and art of China's Oolong making.

Country of Origin: China        

Grade:  Hand made Oolong

Manufacture Type: Orthodox  

This is a premium Oolong from Taiwan's Ali Shan Mountain. The brewed tea is a light bodied cup that is floral and softly sweet with an underlying complexity. It is very clean with notes of orchid and honey.

The Ali Shan mountainsides are covered with fog and clouds which are ideal for growing top grade premium Oolong. This Ali Shan Oolong is entirely hand made and is a top grade full grown big leaf style. It is lightly oxidized and very green in appearance. When infused, the tea is complex - smoother than black tea, less grassy than green teas, and displays a certain balance and harmony in the cup that is almost orchid like. Like all Oolongs, Ali Shan Oolong should be drunk straight without milk or sugar in order to appreciate its subtle complexities.

Ali Shan is truly a show case of Taiwan's superb Oolong tea growing skills and producing craftsmanship.

Country of Origin: Taiwan       
Grade: Top Grade Hand Made Oolong
Manufacture Type: Orthodox  
Infusion: Pale Yellow

This classic Oolong Tea from Fujian province is one of China's most consumed oolongs. It brews a warm and welcoming cup of tea that is nutty, mineral with lingering floral (orchid) finish.

A little more about the Oolong production: The semi oxidation gives Oolong tea more body than a green tea but less so than a black tea. And interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Unlike leaves for green tea, those destined to be Oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.

Our Shui Xian (Water Spirit) Oolong is a traditional Wuyi Oolong Tea. This popular and classic Oolong brews an amber color cup of tea that is smoothly toasty and slightly earthy. Notes of honey and peach are also noticeable.

Shui Xian is produced in the mountainous Wuyi region in China's Fujian province. The leaves are harvested from tea bushes grown at 2600 ft above sea level. Shui Xian is processed using a traditional method very similar to other Wuyi Yancha, aka. rock teas. Shui Xian, like other Yancha Oolongs, is famous for its earthy mineral taste, toastiness and honey notes. This reasonably priced Oolong is a great option for Oolong lovers.

The name of this special Taiwanese Oolong describes the taste accurately. The taste is naturally creamy and buttery with light notes of Orchid and toasty nuts. This all natural and unique Oolong tea is produced by small batches and grown in the high mountains of Taiwan. Despite the “Milk” in its name, there is no milk or any dairy in this all natural tea. This Oolong tea is a relatively new cultivar developed in the 80’s. The production method is similar to other greener types of Taiwanese Oolongs such as Tung Ting and Ali Shan. The teas leaves are semi-oxidized, lightly roasted and tightly rolled. The mouth feel of this Oolong tea is incredibly smooth, buttery and floral. Like other Oolong teas, Milk Oolong can be brewed and infused multiple times. A must try for Oolong lovers who prefer a light-bodied and greener type Oolong.