Our loose leaf oolong teas sit between green and black tea: partly oxidized leaves that open up over several steeps. Choose floral Organic Tie Guan Yin Oolong Tea, creamy Milk Oolong Tea, fruity Peach Oolong Tea, sweet Osmanthus Oolong Tea, or our classic Oolong Tea. Most oolongs can be re-steeped two or three times; add a minute to each round.
Oolong is partly oxidized, which places it between green and black tea. Depending on how far it is oxidized and whether it is roasted or scented, an oolong can taste floral, creamy, fruity or toasty. Most re-steep beautifully, so one scoop goes a long way.
Tightly rolled or twisted leaves that open slowly over several steeps.
Lightly oxidized oolongs are green and floral; more oxidized or roasted ones are darker and toastier.
Our Osmanthus Oolong uses real osmanthus blossoms; our Peach Oolong lists its peach essence.
Packed to order so the aroma is at its best.
All of our oolongs are above. Here is how they compare.
Lightly oxidized, fragrant and smooth.
Oolong with fruit or flowers for a naturally sweet cup.
1–2 teaspoons per 8 oz of water at 185–205°F. Steep 2–4 minutes, then strain.
Keep the leaves and re-steep them two to four more times, adding about a minute each round.
About 5 g of leaf per 100 ml of water in a small teapot or gaiwan, with short 20–30 second infusions.
Cold brew 2 tablespoons in 32 oz of cold water in the fridge for 6–8 hours, then strain.
