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Oolong Tea
    
Oolong Teas are partially fermented. These teas were probably the teas originally purchased by the British and imported to England.    

Fermentation must be stopped to obtain the flavor desired, and oolongs can be fermented from 60% of black tea to 15%. These teas are made from whole leaves because the beauty of the tea is often as important as the flavor and aroma. Generally, the leaves on the uppermost part of the tea bush, where the youngest shoots are found, yield the most flavor.

Chinese oolongs are often very green. The teas are often very floral, such as Ti Kuan Yin, which is often described as tasting like orchids. Oolongs from Taiwan, known as Formosan Oolongs, are oxidized longer, fired longer and have a ripe fruit flavor.

Preparation:  Generally offered loose, these teas should be brewed using water that is just under boiling. Steeping is usually 3-5 minutes, however personal taste  is very important with oolongs, which can offer up to three or more excellent infusions.

Here is a sampling of our oolong tea selection.

Wuyi Oolong - The Cup of Poetry - This hand-picked tea is prized for its large silver- tipped leaves and pure peach flavor. Grown in the hills of Taiwan, this tea makes a delightful cup.

Ti Kuan Yin Full Leaf - Strengthen The Spirit Tea Famous oolong from the Fujian province in China is known for its fresh, orchid flavor & clean finish. Large, iron-colored leaves can be infused many times over.

Imperial Republic Orchid Oolong - Fragrant orchids complement this rare, high grown Formosan oolong. Renowned for its well-balanced flavor and dramatic floral presence. Carefully selected oolong leaves are full of essential oils for a refreshing flavor and floral finish.

Imperial Republic Tung Ting - A deliciously sweet and full-bodied Formosan oolong with superior floral aromatics. Leaves unfurl to produce a delicate infusion with a smooth flavor and a refreshing finish.