Taiwan Jade Oolongs
Oolong or 'Wu Long' translates as Black Dragon and refers to a method of production that produces a tea somewhere between oxidised black tea and non-oxidised green tea. This is why they are sometimes known as semi-oxidised and in China "Blue" teas. Dependent on how oxidised they are, we are given an incredible variety of spectacular flavours and fragrances to experience. The processing of these highest quality oolongs is carried out by a tea master whose experience and technique will have been learned over at least thirty years and is as important as the growing conditions to the quality of the final product. They are rich in antioxidants, are believed to lower cholesterol and aid digestion and relaxation. Although the prices of the most famous varieties may seem a little high it is worth pointing out that the same leaves will withstand between 8 to 10 infusions making each cup cost just a few pence. This section contains the 'Jade' or lightly oxidised teas from Taiwan. You might also like to try one of Taiwan's world beating 'Amber' Oolongs.
Considered the best Oolong made in the world. Its aromatic notes of peach and apple are noticed both in the mouth and nose whilst the high content of healthy amino acids ensure a natural nectar like sweetness. Our customers have noticed flavours such as floral, macadamia butteriness, honey, caramel and peaches. As with all the best Oolong teas, it can be hours later that these marvelous qualities are still being revealed on the palate. This batch is from the very highest point in the garden from the premium crop, in Spring. Learn More
The infusion is sweet with a lingering taste reminiscent of high mountain pines. Due to its slightly higher roasting the green flavours found in other Jade Oolong changes to a fruitier character. One of the interesting ways careful processing can bring out desired characteristics from the same raw leaves. Learn More
This fine oolong leaf is rolled with ginseng to produce a very healthy tea. The delicious flavour of the tea is complemented by the sweet aftertaste of the ginseng which lingers pleasantly in the mouth for ages. It gets sweeter as it cools and through its many infusions. Learn More