A very smooth, lightly oxidised Formosa Oolong.
This unique Taiwanese First Flush Green Oolong is sometimes considered a White Tea, due the the abundance of white downy hairs still covering the young leaves.
The growth pause of the tea plant during the winter means that nutrients are accumulated in the plant. Many of them find their way to the fresh buds when the plant starts growing again in the spring. Plump and tender, needle-shaped buds are carefully selected to produce this very delicate tea.
Crafted somewhere between green tea and darker oolong, this tea exemplifies the best of both worlds. Notes tend toward floral like green tea, but melt into a fruity, signature oolong aftertaste that only just lingers.
Undergoing a very light fermentation, this very balanced oolong finds a delicate equilibrium between woody, floral and fruity notes. A rare and delicious introduction to the wonderful world of Oolong Teas.
This very rare tea is a Single Origin, Vintage tea: each Year brings a different flavour.
Brew just around 80°C for a bright, floral, slightly nutty, sweet tasting tea.
Instructions / Western Brewing →
Instructions / Gung Fu Brewing (recommended) →
Production: First flush/ spring harvest, Nantou County, Taiwan.
50g. Classic Pack. €25.00
200g. Bamboo Basket Gift Pack. €78.00
01 WATER Read More →
Use quality spring water or good filtered tap water. Temperature 80°C / 175°F.
02 THE EARTH & THE LEAF Read More →
Light Oxidation, Imperial Picking First flush, Nantou County, Taiwan.
03 THE CUP Read More →
Dark yellow, soft texture liquor. 30s. Infusion GonFu brewing, 2 mn. Western brewing.
04 THE SENSES Read More →
Well-balanced and light, smooth floral notes with a slightly vegetal taper.
05 THE BODY Read More →
Very calming, with a long lasting soothing sensation. Quite low in caffeine.
The Art of making Oolong Tea
Oolong represents a true artisan mastership of tea processing.
The appearance, shape and flavor of an oolong tea can vary wildly depending on the region where it’s grown and how it’s processed. The origins of oolong are claimed in both China and Taiwan and the tea is still highly revered in both countries today. Oolong is neither a black tea nor a green tea; it falls into its own category of tea.
The flow of Oolong Tea's processing is quite complex: The different stages of Withering, Cooling, Rolling, Oxidizing, and Roasting give an infinite array of leaves, each with an unique character.
The differences between the types and flavors of oolong teas are often compared to the differences between fine wines. While all wine comes from a grape, it is the combination of the variety of the grape, how and where the grape was grown and the artisanal style of the wine maker that ultimately determines how the wine will taste in your glass. Even within one country’s wine industry, different flavor profiles can be found in different types of wine.
Because Green Oolong is not baked as long as Dark Oolong, the steeped tea has a light green-yellow hue, sweet flora aroma, fresh initial flavor, and a mild sweet floral aftertaste.
The Time & The Place
Because of it's light oxidation process, Oolong can be taken with breakfast - it will not upset your stomach.
Oolong teas also have interesting digestive properties, and give their best right after a meal.