Oolong Tea

If you ever want buttered popcorn without the guilt, this is the tea for you! Many other milk oolongs use a smaller leaf; our milk oolong or milky oolong is a larger leaf which means you can brew this multiple times without much astringency creeping in.

Notes: Butter, Sweet Cream, Popcorn

Origin: Nantou, Taiwan

This Oolong is also called Ginseng Oolong. This Taiwanese Dong Ding Oolong is pressed tightly into a little ball, then coated in a blend of ginseng and licorice powders. Natural sweetness with a hint of tingling sensation from the licorice. Very refreshing and unique flavors that you could never describe. Easy to brew and definitely a crowd-pleaser tea! 

Origin: Nantou, Taiwan

Notes: Honey, Ginseng, Licorice

If you love the roasted flavor type of tea, this Amber oolong is a great introduction to someone that loves the charcoal roasted flavor. You can smell the deep wood,  charcoal aroma right after brewing. A hint of spice like cloves, nutmeg and black pepper combine with the sweet roasted charcoal makes this tea is a perfect tea to drink with grilled meats.   

With a proper brewing, this oolong can be brewed for at least 10 times. Use a lower temperature (around 195F) to bring out more of the fruitiness of this tea or brew with higher temperature if you like more of a complex and spicier version of this oolong. 

Origin: Nantou, Taiwan

Notes: wood, nutmeg, black pepper, banana

This hand-picked oriental beauty is special because it's processed of oxidation relies a lot on the green leafhopper. This tea green leafhoppers love to bite into the leaf. The tiny bites don't necessarily cause bite holes. Instead, the plant actually releases a natural sweetness enzyme to attract predators of the leafhopper. 

As a result of the higher oxidation, this oolong tastes between an oolong and a black tea. You'll get the floral and nutty flavor, and also a rounder, honey after-taste similar to a black tea. Overall a nice relaxing tea to have after meals. 

Origin: Hsinchu County, Taiwan

Notes: Chestnut, Honey, Caramelized Peaches

If you are looking for balance, this Medium Roast Dong Ding oolong will satisfy your taste bud. There is a taste of sweetness, vegetal, florals, fruity accompanied with great mouthfeel and after-taste. Just everything you want in your oolong. 

Dong Ding means frozen peak. It is special because the constant low temperature creates a higher amount of amino acid in a tea, which makes the tea naturally sweeter and creamier. 

Origin: Nantou, Taiwan

As delicate and airy as high mountain oolong gets!

This super elegant Yushan is made from a special winter harvest called dong pian, or winter petal, which only happens when the weather conditions allow the tea bushes to sprout twice during the winter. Dong pian harvests don't happen every year, and when they do happen, the yield is lower but the leaves are more concentrated and sweet. 

Because this tea is so soft and delicate, brew this tea on its own in a dedicated session to get the best out the leaves.

Yushan is a lesser known region in Taiwan, since most of the Yushan area is a protected national park where tea cultivation is not allowed. This particular garden is just outside the national park but at the same gorgeous, high elevation environment. No pesticides or chemical fertilizers are used on the garden, which really captures the essence of the high mountain environment. 

Origin: Yushan, Taiwan

Harvest: Winter 2018

Notes: Sweet, Delicate, Airy

A rare oolong from Taiwan that oxidizes when particular types of insects bite into the leaves. This attack develops the teas' own unique aroma and flavor in response.

These teas never sprayed with any sort of pesticides. 

Origin: Nantou, Taiwan 

Oriental Beauty is a famous Taiwanese Oolong for being oxidized naturally by relying on bug's bite.

Origin: Nantou, Taiwan

Notes: Floral, Malty, Honey

There are some teas that are just endlessly complex and rewarding, and the 2002 Yilan Baozhong is one of them. We can't get enough of this tea!

Unlike many aged oolongs from Taiwan, which are re-roasted every few years to remove sour flavors, this 2002 Yilan Baozhong has been kept unroasted the whole time. The teamaker decided early on to store the tea like this, allowing it to capture the natural fluctuation of the seasons for almost 20 years in Taiwan.

As a result, the 2002 Yilan Baozhong has a fruity, fermented aroma like heicha or pu'erh. This is because of active microbes in the tea that can live because the tea has been kept unroasted. Deep and rewarding to explore.

This is tea changes a lot based on the brewing style, with common notes of stonefruit, date, and raisin.

The farm from which this was made has now become overgrown, but even in 2002 this tea was cultivated completely naturally with no pesticides or fertilizers.

Origin: Yilan, Taiwan

Harvest: Spring 2002

Notes: stonefruit, date, and raisin