Oolong or Wulong teas are the most time-consuming teas to create. They utilize all of the five basic steps of tea production: plucking, withering, rolling, oxidizing and firing. These teas are anywhere from 8% to 80% oxidized. Over the course of many hours (sometimes days), what is created is a beautiful layering or "painting" of aroma and flavor. Oolongs typically have a much more complex flavor than Green or White teas, with very smooth, soft astringency and rich in floral or fruity flavors.
8 Teas
21
Yu Kui Weng's
formosa fancy bai hao
The cup is one of peach blossoms with a lingering honey note.
26
Debi Chettri's
rohini gold wire
The aroma is fruity, suggesting muscatel grape and plum.
21
Su Wen-Song's
wen shan pouchong
A lightly oxidized oolong renowned for its heavenly floral aroma and taste.
Debi Chettri's
rohini first oolong
Fruity notes of pear and a lingering lily-of-the-valley and pear blossom finish.
21
Yu Ting Chen's
ali shan special
A silky cup that tells of its high altitude origin and beautiful tender leaves.
20
He Ling's
traditional ti kuan yin
Soft with sweet honey-floral notes and a delicate flinty minerality.
33
Ye Hong's
jin guan yin
Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.
20
Huang Jiang Bin's
anxi wulong low fire
Complex with crisp floral notes and a sweet lingering spring greenness.
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