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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Jin Xuan
These rolled and gently roasted leaves produce an infusion with a delicious floral aroma and a uniquely creamy texture, giving this tea its nickname, "milk oolong".
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Tie Guan Yin Supergrade
Named for the Bodhisattva of Compassion, this Fujian Chinese oolong has a transcendent flavor.
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Huang Jin Gui
A mysterious oolong from the sunlit gardens of Fujian, this is a spring harvest of Tie Guan Yin.
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Da Hong Pao
A roasted, honeyed Oolong from the Wuyi Mountains in Fujian.
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Feng Huang Dan Cong
Though a traditional oolong, this tea has a mysteriously sweet and fruity flavor comparable to grapefruit or apricot.
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Shui Xian
This tea is known as “water nymph” or “narcissus,” named after the narcissus flowers in the port of Quanzhou where this tea was originally exported.