Oolong Tea

oolong tea

Oolong Tea

Semi-oxidized. Oolong teas range from 15-80% oxidation. The leaves may be roasted over open fire, tumble dried to bring out floral qualities, or baked in bamboo baskets.  Oolong teas are highly revered for their exquisite flavor, engaging aroma, and elaborate processing.

Prices range from 5.75 – 7.75

China

Tie Guan Yin – The Iron Goddess of Compassion

Named for the Chinese Bodhisattva of Compassion Guan Yin, this favorite Chinese oolong has a transcendent flavor. A mouthful of dewy flowers, a heart-opening bouquet of floral forgiveness, its aroma is often likened to the scent of mandarin orchards in full bloom. A dark green-blue leaf pressed into a ball shape opens slowly, giving infusion after infusion of subtly changing flavor. A peace settles in the soul with every sip. We offer the best grade from the highest category of semi-oxidized teas in Fujian, a tea celebrated by poets, monks, and tea-lovers all over the world.

Feng Huang Dan Cong – Phoenix Bird

This highly prized oolong grown amongst fruit trees, has a mysteriously sweet, fruity flavor comparable to grapefruit or apricot. It is grown only in Northeast Guandong Province in the valleys below the Phoenix Bird Mountain, Mount Feng Huang.  This tea is made from large leaves from tea bushes that grow like a tree. From the variety of Dan Cong teas, we chose this Mi (honey) Lan (orchid) variety.

Shui Xian

This tea is known as “water nymph” or “narcissus,” named after the narcissus flowers in the port of Quanzhou from where it was originally exported. This cheering drink has a distinctive, warming aroma and a voluptuous taste that leaves a slightly nutty sweetness on the lips. Long leaves are wilted and hand-rolled into murky dark green s-shapes, which unravel to produce copper-colored infusions laden with the ephemeral playfulness of fairy spirits. Seductive, this variety will cause the tea-drinker to gaze off into the teacup in blissful meditation.

Da Hong Pao – Big Red Robe

A legendary oolong from the Wuyi Mountains. This roasted, honeyed oolong has a flavor that lingers on the pallet long after finishing the last drop. In the legend of Da Hong Pao, hundreds of years ago, a very ill nobleman was lost and wandering through the Wuyi Mountains when he came upon a village. The gracious villagers fed him a brew made from the leaves of a special tree. He quickly regained his health and strength and was so impressed by the healing properties of the tree that he took off his brilliant red robe and hung it on the tree to indicate its power.

Wu Long Cha – Black Dragon

Dark green-brown leaves yield infusions of rich amber liqueur, with a bittersweet taste that boasts of rye-bread or roasted nuts. An aroma and aftertaste of caramel soothes the palette and makes this tea a suitable accompaniment to desserts and snacks.

 

Taiwan

Bao Zhong

From the Pingling Gardens in Taiwan, this fine, lightly oxidized oolong has long, thin leaves. After a very short oxidation, it is wrapped in cotton fabric and dried by roasting. A comforting tea with a crisp, golden infusion and fresh green taste. Appropriate for drinking as a storm dies away.

Tung Ting – Frozen Summit

Tung Ting is a flowery, slightly oxidized tea and is among Taiwan’s most famous oolongs. This vibrant and lilting variety dances with notes of lilac and juniper and is imported directly from the bright slopes of the Tung Ting Mountains often enshrouded in mist.

Jin Xuan – Milk Oolong

This particular Jin Xuan is harvested at an altitude of 5000 feet in the Ali Shan.  In the high mountain tea gardens, weather conditions offer plenty of fog and lower temperatures which are ideal for producing the best oolong tea. Ali Shan oolongs offer a sweet fragrance with buttery notes and floral undertones. Enjoy it as the sun is just peaking through the mountains on a fine summer morning.

Bai Hao – Taiwanese Beauty

Bai Hao is a darker oolong, and typical of this type, sweet and nicely rounded. A Taiwanese original, it is the superior class of semi-oxidized teas with a higher degree of oxidation and a great abundance of white tips.