Read about Oolong tea here. 

 Oolong Teas

Chinese or Taiwanese? Light or dark roasted? Tightly rolled tiny "fists" or long and elegant leaves? Wherever it's grown, and any way it's processed, Oolong is arguably the most diverse category of tea; vividly reflecting the unique culture of the people who grow and process it. Invigorating and stimulating to both mind and body, oolong is one of the most succulent teas.

 

Wu Yi Old Tree Shui Xian, Guangdong, China, Fall 2010

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From 30 year old trees on Wu Yi. This is a unique and complex tea. With a ruby red brew and notes of sweet port and tangerine peel. medium body and long long finish. Very long whole leaves.

 


Wu Yi Old Tree 2010

Antique Ti Kuan Yin, Xi Ping, Anxi, China, 1984

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Meticulously stored since 1984 this tea was re-roasted only twice to attain the body and complexity of a bold dark roast oolong. Notes of smoky plum and wood compliment a lingering aftertaste and sweetness. It's Wei Gam (throat feel) is indicative of the authenticity of it's age. This tea will give 15-20 steepings.


1984 TKY

Golden Heart Ti Kuan Yin, Xi Ping, Fujian, China, Fall 2011

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From the late fall harvest on Xi Ping Mountain in Anxi, comes the 2011 crop of our best selling oolong. This is a sweet medium roasted version of TKY. Toasty with top notes of peach, apricot, toast, and orange peel. This tea has a thick viscosity, an intense wei gam, or throat feel, and no sour notes. This is a tightly rolled, full bodied oolong roasted 45% for great lasting flavor and minimal astringency. This tea also has great steeping durability, and very uniform small leaves.

Golden Heart 2011

Yulan Dan Chong,
Guangdong, China Spring 2011

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The Chinese translation of Yulan is white jade orchid. We know this flower as magnolia. Yulan Dancong tea is made from the Phoenix oolong varietal. Twisted and charcoal roasted to bring out the top notes of fragrant Chinese magnolia, sugarcane, and a soft roasted flavor. Notes of Muscat linger in the brewed leaves. Excellent processing technique is seen in the perfectly bruised leaves that re-curl after brewing, a sign of only the highest quality Yulan Dan Chong.

Yulan Dan Chong

Mutlan Honey Dan Chong, Chieu An,
Guangdong, China 2011

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From Chieu An city, in Guangdong province on the east coast. Honey Dan Chong tea is made from the Feng Huang oolong varietal. Twisted and twice charcoal roasted, to bring out the top notes of sweet honey and hints of sandalwood wtih a caramel base note. This tea ages beautifully, and many seasoned tea drinkers prefer to wait up to 2 years to begin drink their top grade Dan Chong teas.

Mutlan Dan Chong

New Crop Big Red Robe, Wu Yi Mountains, Fujian China, Fall 2011

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Rich and robust, and perfectly matured, this is a terrific tea to learn about top quality Big Red Robe. One of four famous Wu Yi varietal bushes, this is the juciest of them all. It is so richly roasted it is meant to keep over time and mellow. A luscious red color to the brew is impressive in it's brightness and clarity. The quality of smoky burnt sugar, wood smoke, cinnamon, creamy brandy and candied orange with finishing notes of brioche lingers in the mouth. This tea is perfectly ready to drink and the taste is ultra sweet.

Big Red Robe


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