Oolongs demand the highest level of skill, attention to detail and care to produce. In return, they offer the world’s richest variety of flavors and aromas. Originating from China’s Wuyi Shan, Fujian region, all the way south to the Chao-Shan area of Guangdong, these high-oxidation teas (40 to 80%) typically comprise two mature leaves and a tender leaf bud. For darker oolongs, the leaves may be charcoal roasted as pearls or twisted leaves, and steeped to render a dark, caramelized and honeyed profile. Chinese oolongs are approachable for novice tea drinkers, but crafted for sophisticated palates. Many established oolong trees have roots that stretch back hundreds of years. Harvests in late April/May and September/October continue the oolong legacy each year, and we’ve scoured all of China to bring you the very best offerings. The strongest types can maintain their complexity up to a stunning twenty steepings, with younger varietals remaining aromatic and flavorful through six to eight pots.
Taiwan’s staggering slopes, high elevations, thick fog, fragrant flowers and bright sunlight create an ideal environment for a vibrant oolong tea culture. Compared to their sister teas in China, Taiwanese oolongs have lower oxidation levels (15 to 40%, as opposed to 40 to 80%). The emphasis is on greener color, spicier, vegetal sweetness, and in the intense aroma specific to this region’s crops. The majority of Taiwanese oolong is harvested from the Nantou region, from the famous Tung Ting mountain in spring and winter, to outliers like the Taiwan Beauty from Shinju (harvested in July) illustrate this style’s delicious diversity. The remarkable teas showcased in our collection are world-renowned for their consistently high quality. Savor our exquisite Taiwanese oolongs as often as you can—they gracefully withstand six to eight steepings.