| 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.
Nantou Oolong
Frank went to Taiwan and was fortunate to find this wonderful oolong. This tea is from Mr. Wu’s farm, located in central Taiwan's famous tea-growing region, Nantou. A light and fragrant green oolong, it is best enjoyed using higher-temperature water with a relatively short steeping time. We've found that it accompanies light foods and desserts exceptionally well; feel free to experiment. We airfreight new batches of this tea monthly.
Phoenix Oolong
Grown in southeastern China just across the straights from Taiwan, this style of tea has been perfected by generations of farmers. The tea plants in this region have grown into small trees, some alive for centuries, their small productions highly sought after and very rare. Locally known as Fenhong Dancong, this tea has a woodsy character with a distinct, fruity note.
This is one of the most popular teas in Taiwan, enjoyed in many restaurants and homes. It is a twig tea with a strong roasted flavor. This is a result of an extra firing after the tea is made. The farmer who grows this tea comes from a family of tea-growing artisans. They hand-process the tea differently depending on the weather and the final result they are looking to attain. |
