Experience the best of the green and dark oolong styles from China and Taiwan. Our Oolong loose tea collection contains 1 ounce each of the following teas:
Organic Wuyi Da Hong Pao - Da Hong Pao (Big Red Robe) is one of the famous Rock Teas of Fujian, China. Grown among the mineral-rich cliffs of the Wuyi Mountain wilderness area, the tea is renowned for its sweet-tart dried fruit flavors and distinct mineral undertones. A medium-oxidized oolong, Da Hong Pao is smooth and full-bodied with a sweetness that lingers in the throat.
Dong Ding Oolong - This classic, medium-oxidized oolong tea comes from Mr. Lin’s tea farm. It has a lightly floral and fruity flavor and a subtle sweetness that lingers in the throat. Careful processing of this tea is evident in all its aspects: the deep green handpicked leaves, rich aroma, and golden liquor.
Monkey-Picked Oolong - Our competition-grade tea brews an amber infusion with a fresh orchid fragrance and a smooth and full-bodied caramel flavor.
Wen Shan Bao Zhong - Grown on Mr. Wang’s farm, this green Taiwanese oolong is noteworthy for its deeply floral aroma and light, refreshing taste that lingers gently on the palate. Bao Zhong tea is processed with a minimum of rolling and drying, resulting in large, deep green leaves that have undergone only slight oxidation.
We may substitute a comparable tea in the case that one of the designated teas is not available.
We highly recommend brewing oolong teas in the gongfu style, using a small teapot or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over many steepings. Add tea leaves to fill the teapot about one-third full and let steep approximately 50 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped 5 to 6 times in this manner.
Organic Wuyi Da Hong Pao - China, Fujian Province, Wuyi Mountains
Dong Ding Oolong - Taiwan, Nantou County, Lugu Township
Monkey-Picked Oolong - China, Fujian Province, Anxi
Wen Shan Bao Zhong - Taiwan, Wenshan, Pingling