If you want to learn various ways tea producers enhance the sweet flavors of their tea, look no further. These two oolongs are completely different styles and flavors, but each offers a unique steeping experience. The Red Oolong is crafted in Taiwan and is plucked from bug-bitten leaves, bringing out a maple-sweetness. It is then heavily roasted until it offers an irresistible toasty, sweet, warm aroma. The Milk Oolong is grown with a cultivar that is praised for its sweet cream-like aroma and very lightly oxidized. It retains its floral notes after being steamed with milk and baked. The result is an alluring tea that is both sweet, fresh and satisfying. These two teas are wonderful to compare!
This set includes 2 oz. each of the Milk Oolong and the Red Oolong packed in the gift box shown. Every part of the packaging is compostable. Discounts are automatic when you buy multiples, and don't forget you can easily ship these to multiple friends at checkout!
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.
Harvest: Spring 2020
Origin: Luye, Taiwan
**This is a limited offering, made in small quantities. Once it is gone we can't get more until the next year's harvest.**
Picked and processed by hand in the small village of Xi Ping in Anxi, this expertly-crafted Tieguanyin is a perfect representation of the depth and complexity this tea can offer. Plucked in the spring and roasted over hot charcoal in bamboo baskets the dried leaf gives off hints of toasted biscuits and soft magnolia blossoms. Once steeped, it exudes enticing aromas of sweet cream and sponge cake while preserving the underlying freshness of the green leaf. The mouthfeel is full bodied and silky and the flavor is crisp, sweet and warming with an herbaceous note reminiscent of squash blossoms. The warming sensation stays in your mouth and throat urges you to take another sip.
The leaf itself is medium-oxidized and plucked from old Tieguanyin plants that have been in the family for generations. The soil it grows in is rich with minerals which add to the depth and roundness of the flavor. Only a small quantity is available.
Origin: Anxi, China