Oolongs are treated the same way that black teas are, except that they have shorter withering and oxidation times. While black teas are fully oxidized, oolongs are oxidized anywhere between 20 – 80%. The result is a delicious fruity, nutty tea that balances the flavours of black and green beautifully.

Oolong tea originated in China, where it is still manufactured today. Many Oolongs however are now produced in Formosa (Taiwan).
We have found that our black tea drinkers who want to slowly expand into green teas find oolongs a lovely bridge, and vice versa.

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