Oolongs are most simply described as half-way between green and black. They typically have much more complex flavor than Green or White teas, with very smooth, soft astringency and rich in floral or fruity flavors. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.
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A light amber oolong that tastes wonderful; easy to drink, solid oolong character, friendly finish without fire. Described as having a natural orchid-like flavor, good for many infusions, clear bright amber color, lingering fragrance.
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Round, soft, mellow with hints of the distinctive Ti Kaun Yin strength.
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This delightful, hand-processed green oolong is grown high in the Fujian mountains in China. Famous for its 'milky' taste and silky texture, the large, tightly-rolled leaves have the alluring fragrance of sweet cream and pineapple. The flavor is smooth with light, orchid notes. Great for multiple infusions.
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Wonderful green-style oolong is named for the fine "hairs" on the backside of the leaves. It is a highly aromatic and floral tea grown only in the AnXi Region. Ours is a spring lot, traditionally processed and lightly oxidized. The leaves are rolled and a mix of light and dark greens. The leaves unfurl to a truly delicious cup with delicate "peach-like" notes.
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A classic medium strength mainland Oolong coated in Chinese ginseng, which gives it a slightly sweet aftertaste.
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Sweet Watermelon Oolong contains oolong tea, papaya pieces, plum and safflower petals, and natural flavors.
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Premium loose leaf Ti Kuan Yin oolong tea blended with Goji berries and highlighted with sunflower and calendula petals. Goji berries are rich in vitamin A, antioxidants, and other nutrients.
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Tightly rolled green leaves, flecked with gold. Sweet and floral, this is a very accessible oolong.
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The beautifully rolled leaves brew a light golden cup with a complex delicate taste, full flavor and a slightly sweet smooth finish.
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The firing enhances this Oolong's natural qualities. Full-bodied, creamy, almost sweet, with a subtle fruitiness.
