Oolong Teas
Semi-oxidized. The harvest of oolong teas ranges from 15%-70% oxidation. Fresh leaves may be roasted over open fire, tumble dried to bring out floral qualities or baked in bamboo baskets.
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Wulong Cha
Dark twisted leaves yield an infusion of rich amber liquor with a full taste that boasts of rye bread or roasted nuts.
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Bao Zhong
From Pinglin in Taiwan, this fine, lightly oxidized Oolong is characterized by long, thin leaves.
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Tung Ting
A flowery, slightly oxidized Taiwanese tea, rolled when soft into little irregular oval balls by a special pressing and drying technique.
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Bai Hao
Fresh leaves are harvested just after the cicadas pass through the fields, encouraging the plants to develop a honey flavor and a golden sheen.
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Ali Shan
In these high mountain gardens, weather conditions offer plenty of fog and lower temperatures which are ideal for producing the best oolong leaves.