The freshly plucked Camellia sinensis tea leaf has a natural tendency to oxidize (like a cut apple) if it is bruised or crushed. Oolong teas are partially oxidized teas and are possibly the most challenging to manufacture and to understand as a single category. The tea leaf is intentionally bruised and/or rolled and allowed to oxidize to the specifications of the Tea Master. Once the optimum amount of oxidation is achieved, the leaves are fired to stop the oxidation and to remove moisture. China and Taiwan are the primary oolong producing countries and each have a different approach to processing and categorizing these teas. Oxidation of oolongs ranges from 8% to 70%—the teas are typically categorized in the following groups: Pouchongs; Jade Oolongs; Amber Oolongs; Champagne Oolongs and Aged Oolongs.
- about us
Dancong Phoenix Oolong
A medium bodied, medium oxidized oolong from Guangdong Province–it’s complex with notes of peach and floral.
Darjeeling Oolong Glenburn Autumn 2015
I’m so happy to be able to offer this wonderful oolong again! Last year’s crop sold out and we’ve been waiting for the 2015 and here it is. This is a rich Darjeeling with long, twisted leaves that have been oxidized to a wonderful perfection. It’s quite different from the black tea we are so familiar with–having a smoothness and distinctive floral quality unique to this tea.
Wow…this is an amazing tea that just keeps giving. Steep this four or more times and you will get great flavor every time. The ginseng overtones are wonderful and make this a very unique tea.
A wonderful, relatively new oolong from Taiwan. Tightly rolled, with a medium level of oxidation, this tea is naturally fruity and floral with a hint of a roast.
Kenyan Oryx Jani Oolong
A wonderful amber oolong that far exceeds expectation. This beautifully crafted tea is fruity with complex coco notes and steeps a minimum of three times with full-body and flavor. Very unique and won’t disappoint.
This is my new favorite tea and I don’t hesitate to tell anyone. The gorgeous floral notes on top of the deep caramel flavor is heavenly to smell as well as taste. This tea lives up to its name.
Ro gui–Wu Yi Rock Oolong
Ro gui is a favored cultivar of the rock teas– an amber oolong tea from the Wu Yi mountains in the Fujian province of China. Wu Yi tea bushes grow defiantly in the gaps of the mountainous rocks, stressing the tea bushes while imparting the famous mineral flavor to the tea. This high quality tea will give three good steeps of delicious flavor.
Ti Kuan Yin—Iron Goddess of Mercy
This is a higher-fired Amber Oolong. It has classic Ti Kuan Yin flavor, with a little fruitiness, a little sweetness and abundance of depth.
Tung Ting (Dong Ding)
I’ve gotten great price for this favorite oolong and so am passing it on to you.
Tung Ting is a wonderful jade oolong from Taiwan–smooth and floral. This fine oolong is lightly oxidized and unroasted–it stands up well to three steeps.
Unroasted Tie Guan Yin (aka Monkey Picked)
This is an amazing tea that I have air shipped from mainland China several times a year. It’s highly floral with wonderful flavor depth that steeps at least three times with great results.
Wenshan Baozhang 2015
This is a glorious, fresh oolong from Taiwan. It’s lightly oxidized, maintaining the unique floral character and then very mildly roasted. The long, twisted leaf gives up to three steeps.
Winter Li Shan 2015
Li Shan is produced several times a year in Taiwan, but the Winter season continues to be a favorite. It’s floral and complex, while also offering a slight fruit aroma. Li “mountain” is one of the famous tea-producing mountains of Taiwan with growing elevations spanning 3,000 to 6,000 ft. elevation. This oolong remains a favorite of discerning tea lovers.