From the central mountains of Taiwan, this oolong is partially oxidized to give a full floral taste. Tightly rolled, you will enjoy several infusions.
Insider Tip: Try this alongside Tung Ting Charcoal Roasted to taste the different just one step in processing can make!
Caffeine Level: Medium.
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Oolong teas are commonly known as partially oxidized because the oxidation allowed in processing varies between that of a green tea and that of a black. Varying between 30-70% oxidation, oolongs are produced into two main varieties: a darker, open-leafed style (such as our Da Hong Pao), and a greener, rolled-ball style (such as our Jade Oolong). Darker oolongs tend to have a soft, fruity character with undertones of stone fruit. Greener oolongs offer a more green infusion with a more floral character.
