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Oolong tea is partially fermented and relatively high in caffeine. It typically has bright, yellowish infusions with fresh, rich flavors and long-lasting, aromatic aftertastes. Oolong teas offer the widest character range among teas, from light and floral to dark and intense. To allow for partial oxidation, leaves are twisted and bruised and then heated. Some oolong leaves are rolled, which allows for complex flavor development as the leaves unfurl with each steeping.

Principle methods for processing oolong tea: Plucking -> Withering -> Light fermentation -> Pan-firing -> Rolling -> Roasting.