Oolong Tea

From An Hui province, this Dan Cong Oolong has very bold, dark brown leaves that yield a deep amber liquor with a woodsy aroma, hinting of chestnuts. The silky smooth cup is syrupy sweet with toasty notes and a smooth, clean finish. Enjoy this rich, warming cup at any time of the day.

A special grade of Fujian province Oolong, with superior flavor, aroma, and leaf style. The tightly rolled leaves unfold to reveal the fine plucking, yielding a smooth cup with a toasty, spicy flavor.

A top grade of this lesser known style of China Oolong. Slightly green, with a woody aroma and flavor. A style served in Hong Kong Chinese restaurants. Oolong tea is also referred to as Wu-Long, or Black Dragon.

The carefully rolled leaves are as fragrant as a spring morning. The pale golden cup has a rich buttery quality, present in both the aroma and the full flavor. Floral notes are complemented by a whisper of fresh corn silk, followed by a smooth, lingering finish. This tea is the perfect choice for multiple steepings.

The bold leaves of this limited production "Eastern Beauty" Oolong tea yield an amber-gold cup with a sweet, rich character. Heady notes of honey and ripe fruit are present in both the fragrant aroma and complex flavor, finishing on a light spicy suggestion.

With a light oxidation level of less than 20%, this premium Oolong is produced in Anxi county of Fujian province. The name Huang Jin Gui translates to golden osmanthus,referring to the cup's light gold hue and osmanthus-like aroma and flavor.

An outstanding Tie-Guan-Yin Oolong selection, with an appealing floral intensity. The attractive, olive-green leaves produce a fragrant, pale gold infusion with a buttery smooth mouth feel. Orchid/lilac notes are prominent in both the flavor and aroma, as well as a hint of honey sweetness.

With an oxidation level of approximately 40%, Amber Oolong (Wu-Long) teas produce a liquor that is darker than the Jade Oolongs. The flavor is slightly more earthy and robust.

This grade of Amber Oolong (Wu-Long) has more complex flavor and finer leaf style than our TT55. Highly recommended.

Japanese researchers created GABA tea serendipitously in the 1980's. Wanting effective methods to preserve tea, not fully oxidized leaf was exposed to nitrogen. The glutamic acid inherent in tea was transformed to Gamma-Aminobutyric Acid, or GABA for short. This selection is notable for its broad and interesting flavor profile, with notes of mango, peach and guava. The cup has a creamy body with a pronounced, lingering sweetness.

Extra rich flavor. A Tung-Ting style Oolong, oxidized at approximately 18 percent to retain a greener character. Very sweet and aromatic, this is the style of Oolong that is favored by Taiwan tea connoisseurs.