Oolong Teas

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.

Henry James (1843- 1916)

The Portrait of a Lady

Like green teas, the leaf is withered after plucking then basket tossed to bruise or break the leaves. This starts the oxidation process that will yield the oolong flavor profile. When partial oxidation is complete (15% - 75%), the leaf is pan-fried to arrest the process. This process was developed in the 17 th century specifically to create a hardier tea that would survive the arduous trek from China to Europe.

Oolong Teas

Ginger Peach Oolong
Sechung Dark
Formosan