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It is said that oolong tea first began to be produced at Mt. Wu Yi Shan in Fujian Province at the end of the Ming Dynasty about 400 years ago. Oolong has a taste more akin to green tea than to black tea: it has neither the rosy, sweet aroma of black tea nor the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.
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Ti Kwan Yin - Iron Goddess of Mercy - 2oz
$10.00
This is a medium-roast Ti Kwan Yin, with flavors ranging from apricots to nuts and roasted grain and an aroma of orchids. Very full-bodied for a light oolong. Brewing: 180F
Leaves: 1tsp/8oz
Time: 4 minutes |
Organic Wuyi Oolong - 2oz
$4.00
Our Wuyi is a classic example of a high oxidation oolong, with smooth, heavy body, and mellow, roasty flavor with hints of ripe peaches. Probably the best oolong to drink with a meal. Brewing: 190F
Leaves: 1tsp/8oz
Time: 3-4 minutes |
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