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    Oolong is the third stage of oxidation with the widest spectrum of taste.  Oxidation levels can be anywhere from 18-95%.  Processing methods vary greatly as well and add another dimension of complexity. Tea leaves are allowed to mature and grow anywhere from 2-10cm in length. Picking seasons vary greatly from different regions based on altitude and current weather conditions.  Each vintage will be unique and a true expression of nature's will.  Leaves are extremely dense and can be brewed for a number of infusions that will have a difference nuance each time.  We enjoy small batch processing with slightly higher oxidation levels and slow roasting.