Oolong

This tea is crafted from the Si Ji Chun cultivar, known as ‘Four Seasons’ — a unique variety originally from Fujian, China. Unlike most teas that are harvested only once or twice a year, this cultivar thrives year-round, allowing for multiple harvests across all four seasons. This unusual growing pattern gives the tea a distinctive complexity: a floral freshness from spring and summer growth balanced by the deeper character of autumn and winter leaves. Grown at 1,250 metres in the Maes..

Pao chong forms its own unique category between green tea and Oolong tea. This tea offers a flowery, full-bodied, and complex flavour profile, with the leaves shimmering in different shades, much like a dragonfly. The aroma is similarly varied, with strong notes of stone tea complemented by fruity and sweet elements typical of Pouchong.The same leaves should be infused multiple times to experience the full range of flavours. Each infusion offers a slightly different aroma and taste, making this ..

Originally produced in Taiwan using milk steam in small huts, this tea is now sprayed with natural milk aroma for hygienic reasons and then baked. The beguiling aroma combines perfectly with the nuances of Oolong, creating a light, full-bodied cup with a milk-vanilla character.Character: Milk-vanilla, long-lasting, light, full-bodiedInfusion Time: 1 min (increase by 30 seconds for each subsequent infusion)Brew up to: 3 timesGram for 1 Cup: 3g (approx 250 ml)Brew Temperature: 90°CLeaf: Bright gre..

Tie Guan Yin, meaning 'Iron Goddess of Mercy,' is one of the best-known Oolongs (Wu-long). This traditional tea comes from the famous tea fields of Fujian, Anxi, where ancestral families have been cultivating tea for centuries. Today, new organic-certified Oolong plantations in the area continue to benefit from this rich experience, producing exceptional teas.Character: Long-lasting, light, complexInfusion Time: 45 seconds (increase by 30 seconds for each subsequent infusion)Brew up to: 3 t..