Loose leaf Oolong tea
The most classic origins of our organic oolong teas are China and Taiwan. Oolong teas hailing from China (which is the birthplace of all modern tea varieties) range widely, from the floral and rich butteriness of Ti Kuan Yin to the roasted, sweet earthiness of Wu Yi. Formosa (Taiwan) is most famous for its oolongs, and after sampling our organic Jade Oolong, you'll understand why!
Organic Oolong Tea Manufacture
As with any oolong tea, our organic oolong teas are only partially oxidized in the manufacturing process. Because of this, the color, flavor and aroma of oolongs vary greatly, with characteristics of both green and black teas. Oolongs are often characterized by an oolong "glow" that lingers on the palate. Taiwan is most famous for its oolongs, and it is, notably, the only country to consider the taste of the brew in its tea grading.
Preparation Tips for Our Organic Oolong Teas
We recommend brewing our loose leaf organic oolong teas in water that has been heated until bubbles have begun to rise to the top of the pan in a "string of pearls", or 195 degrees Fahrenheit, for 4-7 minutes. Oolongs are particularly suited to re-steeping. In fact, the second or third steeping is often the most prized in the Chinese Gong Fu ceremony. Of course, these are only our recommendations. Let your personal taste be the ultimate test! Get more tips on how to brew loose leaf tea.