Oolong is our enduring passion, and this set shows why. Three teas from three of oolong's great homes — Taiwan, Anxi, and Wuyishan — each revealing how cultivar, terroir, and the tea maker's hand shape what ends up in the cup.
Oolong begins with mature leaves tossed in bamboo baskets or rolled, gently bruising their edges so natural enzymes start the leaf's oxidation. The tea maker decides when to stop it, and that choice gives oolong the widest range of any tea, from nearly green to deep amber. Finally, the leaves are dried and roasted, where heat caramelizes their natural sugars and turns floral aromas sweet and rounded.
Brewed side by side, these three trace oolong from light to high roast: a creamy, gently baked Taiwanese Four Seasons, a bright, orchid-perfumed Tie Guan Yin from Anxi, and a charcoal-roasted Ba Xian from the rocky gardens of Wuyishan, where Yancha is roasted far deeper than other oolongs.
Four Seasons Sijichun 四季春
Ming Jing, Taiwan · Organic · 2026
A Taiwanese hybrid of a Wuyi cultivar and Qing Xin, finished with a low-temperature bake for a milky, creamy cup. Ginger lily, fresh-cut bamboo, caramel. Shop →
Iron Goddess Tie Guan Yin 铁观音
Gan De, Anxi · Qing Xiang style
Lightly oxidized and delicately baked by Wu Guang Yan, three-time Gold Medal Tea King of Anxi. A pale golden liquor with crisp sweetness, pineapple, and orchid. Shop →
Eight Immortals Ba Xian 八仙
Wuyishan · Charcoal roasted · 2025
From 45-year-old trees, charcoal-roasted in the Wuyi Yancha tradition. A lighter roast by Yancha standards, it keeps big florals with roasted depth and no vegetal edge. Fresh-baked panettone and long-lasting sweetness. Shop →
Servings:
18 total (10 servings of Four Seasons, 5 Tie Guan Yin, 3 Eight Immortals)
Net weight:
100g (50g, 25g, 25g)
