Oolong Teas

Chinese or Taiwanese? Light or dark roasted? Tightly rolled tiny "fists" or long and elegant leaves? Wherever it's grown, and any way it's processed, Oolong is arguably the most diverse category of tea; vividly reflecting the unique culture of the people who grow and process it. Invigorating and stimulating to both mind and body, oolong is one of the most succulent teas.


Charcoal

Made of high quality whole pieces of Japanese bamboo, this charcoal sweetens and cleans water by absorbing chlorine and bad odors, and emitting negative ions.
Click here to order.

Competition Entry Baochong,              Ping Lin, Taiwan Spring 2009

Larger image

From Ping Lin on Wenshan mountain comes this year's crop of the 3rd Prize Competition entry Baochong tea from a masterful farmer. This is a virtually stemless tea from 6 year old bushes that took 15 hours to process. With high notes of lily, orange flower blossom, sweet popped corn and a complimentary depth; this tea has a chlorophyll and sweet green-citrus finish. This is a superb harvest of tea crafted by an expert hand.
Sold Out

10 Year Old Tree Anxi TKY,               China Fall 2008

Larger image

From 10 year old tea trees. Today, when most TKY leaves are machine harvested for higher industrial output, it’s rare to see hand picked leaves. Over 50% of the leaves in this tea are hand picked. A long oxidation process gives a "Sook Heung" toasty flavor. This tea was roasted by the farmer for a Hong Kong Style roast - over 60%. Base notes of charcoal, vanilla, cocoa and green coffee beans. A nutty top note peacefully mingles with fruity orange peel and sweet pear skin. This juicy tea sits heavy in the middle of the tongue and there is an effervescent quality at the sides of the tongue that evoke salivation. A great Ti Kuan Yin to teach yourself more about traditional Sook Heung Anxi oolongs.

Anxi TKY

Wu Yi Shui Xian, Spring Wu Yi Mountains, Fujian, China, 2008

Larger image

This tea was picked in Sping 2008, but it was not done processing until the November 2008. Traditionally roasted Wu Yi rock tea from Wu Yi mountain. With notes of juicy raisins, sweet roasted coconut, minerals, a plummy quality and a seductive hint of spicy cardamom. There is a strong "Wei Gam" or throat feel to this tea. This tea has a great potential for aging.

Shui Xian

Golden Heart Ti Kuan Yin, Xi Ping,
China, Fall 2008

Larger image

From the late-harvest on Xi Ping Mountain in Anxi, comes the '08 fall harvest of our best selling oolong. This is the rich, roasted version of TKY.  Warm, sweet notes of dark roasted Chestnuts, juicy fruity notes of candied lemon and jackfruit, with no tangy finish, and no sour notes. This is a tightly rolled, full bodied oolong roasted 50% for great depth lasting flavor and minimal astringency. There is a perfect viscosity to this tea which also has great steeping durability, and very uniform large leaves.

Golden Heart 2008

Yulan Dan Chong,
Guangdong, China Spring 2008

Larger image
The Chinese translation of Yulan is white jade orchid. We know this flower as magnolia. Yulan Dancong tea is made from the Phoenix high mountain oolong varietal. This harvest is from 30 year Old Trees and extremely limited. Twisted and charcoal roasted at least three times to bring out the top notes of fragrant Chinese magnolia, sugarcane, and a soft roasted flavor. Notes of Muscat linger in the brewed leaves. Excellent processing technique is seen in the perfectly bruised leaves that re-curl after brewing, a sign of only the highest quality Yulan Dancong. 

Yulan Dan Chong

Aged Monkey Picked Ti Kuan Yin, Fujuo,Fujian, China 2005

Larger image
This is a Sook Heung style oolong that is 90% roasted. Charcoal roasting brings out the best of this fermented and aged oolong. With notes of dark roasted chestnuts, tobacco and juicy dried plums this is a toasty oolong to keep you company all winter long. Traditional wei gam throat feel is strong in this high quality Hong Kong style tea. Please use the existing photo of this tea.

Monkey Picked 2005

Milan Dan Chong, Chieu An,
Guangdong, China 2007

Larger image
From Chieu An city, in Guangdong province on the east coast. Developed in the 1970's. Milan or "orchid" Dan Chong tea is made from the Feng Huang oolong varietal. This harvest is from a single tree, and limited. Twisted and twice charcoal roasted, to bring out the top notes of fragrant orchid, juicy lichee, sweet honey and caramel base notes. This tea ages beautifully, and many seasoned tea drinkers prefer to wait up to 2 years to drink top grade Dan Chong teas.

Milan Dan Chong

Big Red Robe, Wu Yi Mountains,
Fujian China, Fall 2006

Larger image
Rich and robust, this is a terrific tea to learn about top quality Big Red Robe. Two pre-portioned packets of 5 grams each allow you to store this tea perfectly until you are ready to try this tea or share with friends. One of four famous Wu Yi varietal bushes, this is the juciest of them all. It is so richly roasted it is meant to keep over time and mellow. A bright and luscious red wine quality lingers in the mouth and notes of hot stone linger in the leaves. This tea is newer, but because there are two packets, it is a perfect learners tea- try one now, and save the other for a year.

 $15 / box

For more info contact:
Sina  or Carnie