Here we have both delicate light oolong tea types and dark oolongs of deep processing.
Si Ji Chun (TRES #15 - hybrid number), Jin Xuan (TRES #12), Ruan Zhi (TRES #17), Cui Yu (TRES #13) are classic light oolongs, lightly roasted and mildly fermented. These teas have fruity, floral and caramel notes and a long oily aftertaste. Read more...
The aged 2014 Red Water Oolong (Hong Shui) is a vivid representative of deeply fermented and medium roasted tea. Therefore, it is perfect for black tea fans. But, unlike most black teas, here you will find powerful berry and spicy flavors - hints of cherries, strawberries, hazelnut, and cinnamon. Read more...
The aged 2014 Red Water Oolong (Hong Shui) is a vivid representative of deeply fermented and medium roasted tea. Therefore, it is perfect for black tea fans. But, unlike most black teas, here you will find powerful berry and spicy flavors - hints of cherries, strawberries, hazelnut, and cinnamon.
Bug bitten oolongs should be specially mentioned as well as roasted oolong teas due to their distinct taste.
These are Gui Fei and Peng Feng (Dongfang Meiren) Oolongs, they differ in the type of twist. They are also called Oriental Beauty and Bai Hao Oolong.
These teas are made from leaves that were attacked by the tea green leafhopper (Jacobiasca formosana). The insects usually come from the end of April to June. Their bites start the oxidation process in leaves which are still on bushes. This results in distinctive honey-sweet, muscatel flavor which Oriental Beauty Oolong is famous for and why it got its Champagne oolong name.
If you love dense and powerful taste with rich fruity and bready flavor profile of well-warmed tea, check out our Dong Ding oolong of high fire or the chocolate-coffee Lao Cui Yu 2006.
Assam oolong can be interesting for more broad-minded tea explorers.
There is an opinion that oolong tea is just a technology matter and any Camelia Sinensis leaf suit for it, including a pure Assamica (Camelia Sinensis var. Assamica). But it is not. In contrast to Oolong bushes (Camelia Sinensis var. Sinensis), the taste of Assamica is stricter and less amenable to technological manipulations. You can get excellent red, green or white tea from it, and, for example, pu-erhs are produced only from Assamica. But for true oolong tea bushes of Sinensis species are most suitable.Nevertheless, you can try out our Assam oolong tea where old pu-erh tree leaves underwent oolong technology. It will please those who like sheng pu-erhs with caramel flavor or light black teas. Read less...
These are Taiwanese oolong varieties. This tea is produced by local (Chinese Thai) farmers in cooperation with Taiwanese specialists and by Taiwanese technology, but the bushes are grown on the high mountain slopes of Thailand. Read more...
Thai terroir is ideal for oolong tea. In the mountains here are a lot of fog and much sun, which allows cultivating a truly delicious tea. It is also known that tea plant (Camellia Sinensis) is very picky about the quality of the land. Tea bushes and trees form a large vegetative mass of leaves and shoots that require a large number of nutrients and water. This is a very "gluttonous" plant. However, the wide cultivation of tea has begun in Thailand not long ago. Mountain lands suitable for tea gardening are not yet exhausted of fertility, unlike many places in China and Taiwan. That is why here in Thailand many factories produce organic tea because they have no big need to use hazardous inorganic fertilizers.
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