| About Oolong Tea
Oolong tea is gently rolled after picking, allowing its essential oils to slowly oxidize. This reaction to the air darkens the leaf and produces distinctive fragrances. Once the leaf has developed properly, the tea maker must stop the oxidation by heating it rapidly in a process called panning. The leaf is then rolled into its final shape. Producing this handcrafted tea properly is extremely labor-intensive. The tea maker must carefully balance many elements in the critical first few hours, including weather conditions, leaf quality, and oxidation time. Depending on the processing method, the resulting tea can be anywhere from a green to a black. The finest oolongs are often prepared and enjoyed Gong Fu style (in a small clay pot for multiple infusions) to savor their complex flavor and aromas.
Oriental Beauty OolongThis sweet brown Taiwanese oolong has a pronounced honey aroma and notes of spice. This tea has the complexities of an oolong in taste and aroma, but the appearance and strength of a black tea. Originally devised to compete with the popular Darjeeling teas from India, Oriental Beauty was promoted heavily in Europe and the US before World
War II.
Nantou Si Ji Chun
This tea is locally known as Si Ji Chun, which means four seasons like spring. This fine tea is grown on Tung Ting mountain in the famous region of Nantou, Taiwan. The mature leaves are lightly oxidized, rolled into a "ball-shaped" oolong, and sorted. The combination of these characteristics combined with Mr Lu's experience results in this wonderfully fragrant tea. We airfreight new batches of this tea monthly from the farm.
Honey Phoenix
Phoenix Mountain is known for its ancient terraced slopes and tea plants that are the size of small trees. This oolong comes from the Honey Dan Chong varietal, and was harvested on Wu Dong Mountain. Made in the traditional manner, it was carefully picked and processed by hand. The leaves produce a distinctive honey note in both aroma and flavor. Good for multiple infusions. |
