Dark, green, and in between!
No other type of tea brings as much satisfaction as Oolongs. Many tea lovers will agree that it was their first love and the catalyst in their tea journey. We offer this set as a vertical discovery pairing to heighten the senses and guide you through the incredible world of Oolong teas. Whether you are an experienced tea drinker or looking for that special gift for someone with a discerning palette, The Best of Oolong Boxed set will surely be well received! Let us take you on a journey through the incredibly rich history and taste of classic Oolongs.
1. Shui Xian 2019 水仙\
Shui Xian or Narcissus Flower is large leaf oolong and an heirloom cultivar that is the ancestor of many new hybrids. It is considered as "the tea makers tea" for its subdued complexity and gentle power and takes many years to truly understand. We exclusively sell Wu Yi rock oolongs made by the studio of tea master Ye Qitong, a designated Intangible Cultural Heritage for his mastership in firing Da Hong Pao and Rougui. Wu Yi oolongs are roasted three times over the course of four months to allow the flavors to deepen and the roasting to settle.
Origin:
Wuyi, China
Cultivar:
40 year old Shui Xian
Flavor Profile:
Rich and Buttery, deep roast, caramel, lending to floral notes, in progressive steepings
2. Aged Qing Xin 1989
Naturally grown and hand-rolled before the advent of oolong rolling machines. Hence the half-open dried tea leaves, a telltale sign of aged Taiwanese oolongs. Autumn picked at an altitude of 1200 meters above sea level with medium oxidation. The aging has stripped away the roasting taste and a lot of the sweetness and left behind a hauntingly beautiful floral perfume taste that lingers on the palate and permeates through your nose. Simply beautiful tea that tells a story of when the quality of the air and the rivers were still pure without the pollution of the big cities and people. These aged Taiwanese oolongs are becoming harder to find every year!
Origin:
Wushe, Nantou, Taiwan
Cultivar:
Qing Xin
Flavor Profile:
Deep floral perfume, sour plum
3. Hong Shui Oolong 2016
A classic style high oxidation, slow charcoal roasted oolong is grown at an altitude of 1700 meters above sea level. Hong Shui is a slow processing style that sometimes takes 2-3 days to finish and is often reroasted every few years. These teas are not meant to be sold immediately but to allow the taste to richen and the charcoal aroma to dissipate. With the high oxidation level, any sign of vegetal taste or astringency has been removed to create a wonderfully aromatic and comforting tea that is perfect for long steepings in metal pots to draw out some of their hidden flavors!
4. Tie Guan Yin Classic 2019 铁观音
Tie Guan Yin or Iron Buddha of Mercy is arguably one of the most famous teas in China because of its intoxicating floral taste and aroma. There are few teas that compare in expression and when put in the hands of a truly talented producer it becomes pure magic!
Handmade Tie Guan Yin production starts with sun withering, cooling and shaking with baskets in a ventilated room, fixing over an iron pan heated by wood fire, rolling using a manual wood press, shaping in a cloth bag using body weight, and finally dried in baskets over charcoals at low heat for about 36hrs. This method of making tea is hard work, especially for elderly farmers. The taste is elegant and deep and it is said to make even the simplest act of breathing enjoyable.
Origin:
Anxi, China
Cultivar:
Yu Guan Yin
Flavor Profile:
Delicate roasted, pineapple, marigold
