This is a truly lovely oolong, high-grown in Taiwan, and very lightly oxidized. The bright green leaves unfurl, showing the slightest outline of amber around the edges and radiate an incredibly sweet jasmine-like aroma. The leaves are not scented or flavored, but are masterfully crafted to bring out the natrual floral element within the leaves themselves. The flavor is fresh and uplifting with no astringency and a lingering embrace of sweet nectar.
Hello Tea Friends! As you may know, we had to temporarily close the our brick-and-mortar shop. As a result all of our amazing co-workers are out of work and relying on unemployment, which just doesn't cut it.
If you can, will you please consider adding a tip to your order? The funds collected will go directly to Lili, Joanna, Kevin, Dakota, Ellie, and Niko. You can contribute in as many increments of $5 as you wish :)
I sincerely hope you are safe and healthy in the midst of these uncertain times. Thank you for being a part of our little tea family.
Here is an intriguing offer for the adventurous oolong lover. This oolong is made in Kagoshima, Japan from the second flush benifuki cultivar. Known for its astringency and bold flavor, benifuki softens a bit in the summer, and makes an interesting starting point for producing an oolong. Best flash-steeped in a gaiwan, this oolong has similar characteristics as a baozhong, but with more umph. Sweet and floral at the start, with a lingering dryness that keeps you wanting more.
One of our most popular teas! The leaves of the Black Honey Oolong are gorgeous, curled, first-flush tips from the Luye township in Southern Taiwan. The aroma of the dry leaves is so sweet and intoxicating, but nothing compared to the steeped honey-like fragrance and flavor. This tea is grown on a single organic farm run by a woman and her son. The region is home to a type of bug called the leaf hopper, which bites the tea plants and sucks the nectar from the leaves, causing the fermentation process to begin while the leaves are still on the plants. When these leaves are plucked and oxidized, the result is a naturally honey-like sweetness within the leaf. Several other growing regions try to replicate this process, but this is where is occurs naturally.