Oolong Tea

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...