Oolong

The art of making oolong emerged in the Fujian province of China during the Ming dynasty. Today, Fujian and Guangdong provinces and Taiwan are the largest producers of oolong. Oolong tea has an amazing spectrum of flavours that can range from light and floral teas to dark, complex and roasted. Oolong tea is the most complicated tea to make. It requires an experienced tea master who understands the many intricate steps in processing the tea leaves. Oolong is a semi-oxidised tea. During production, the leaves undergo wilting, shaking, rolling, oxidisation and roasting. In simple terms, we can describe oolong as a cross between green and black tea. The best of both worlds - fresh and natural like green, a certain richness like black. Generally speaking, oolong is stronger than green and lighter than black.

The secret of the oolong teas lies in the interrupted oxidation. While green teas are not oxidized at all and black teas are completely oxidized, the oolong teas are in the spectrum in between. Hence the technical term semi-oxidized teas. The theme maker starts the oxidation by some form of kneading / rolling that exposes the leaf cells to oxygen. After careful monitoring and various forms of rolling / refining, the oxidation is interrupted via heating, this must be done at exactly the right moment. Low-oxidized varieties are recognizable by greener color and usually light, floral flavors - while highly oxidized varieties give a darker color and fuller, more fruity character. Many varieties are also roasted a little extra towards the end for a roasted aroma. Oolong is a type of tea that requires a lot of craftsmanship and here we find a wide range of multifaceted teas.

Thanks to the variety and a low bitterness, we usually name the oolong tea as the ultimate meal tea. You can find an oolong tea for all meals. With advantage, you choose low-oxidized teas for elegant dishes, while full-bodied, high-oxidized teas stand up well to strong flavors. At the same time, oolong has a strange property of being able to match all conceivable flavors. For example, a Tie guan yin is a delicacy for mapo tofu as well as cream cake.

Brewing

The oolong teas are very grateful to brew, they often tolerate boiling water as well as longer brewing times without developing bitterness. At the same time, every tea master loves to fine-tune the oolong teas' brewing times and dosages to find the right balance and subtle nuances. Common to oolong tea is that the same blade can advantageously be brewed several times. Brew in a large western jug, but you get the ultimate oolong experience through the “gong fu method”, ie a lot of leaves in small jugs and many, short brews.

The oolong teas are very forgiving when brewing, they rarely get too bitter, they can withstand boiling water. So a good beginner while at the same time being appreciated by all Chinese and Taiwanese tea masters.

Showing all 13 results

  • Sold out! Bai Hao

    Bai Hao

    119kr439kr

    The origin of Bai Hao is Hsin Chu in northwestern Taiwan, but today it is a widely copied oolong tea both elsewhere in Taiwan and in China. Authentic Bai Hao is harvested May - June, after the tea leaves were attacked by the dwarf sturgeon jacobiasca formosana paoli, a small insect that with its bites triggers a reaction in…

  • Balyocha

    Balyocha

    139kr539kr

    Balyocha is a semi-oxidised Korean tea with a unique production process. In Korea, which otherwise mainly produces green tea (nok-cha), interest in Balyocha has increased and the tea is now produced by both the large commercial producers and small family farms. We take our Korean teas directly from a small family farm in Hwagae, Hadong, the oldest area for tea cultivation...

  • Guan Yin Red Robe

    Da Hong Pao

    159kr579kr

    Da Hong Pao is an oolong from Fujian in China that has been gently roasted over hot coals. Conventional preparation 90-95 c 2-3 grams 200ml 2-3 min Chinese preparation 90-95 c 4-6 grams 200ml 10-60 seconds Repeat the infusion several times.

  • Sold out! Fenghuang Dancong Song Zhong

    Duck Shit Phoenix Oolong

    159kr579kr

    The Phoenix Mountains in northern Guangdong are home to some of the world's most rare and exclusive teas with a long history dating back to the Song Dynasty. Scattered along alternately sunny and mist-shrouded slopes, cliffs and escarpments, young and old tea bushes and trees grow to produce teas with unique aroma and flavour profiles. There is a...

  • Hehuan Shan 2200 m

    139kr499kr

    This tea is from Mount He Huan (合歡 山) and is harvested at an altitude of 2200m. In winter, the mountain is covered with snow. The place is surrounded by forests has a lot of sunlight in the morning and fog in the afternoon. The tea is hand-picked and processed by experienced tea masters. Origin: Hehuan , Taiwan Harvest: Spring 2022. Height above sea level: 2200m Cultivar:...

  • Himalayan Bouquet

    Himalayan Bouquet

    139kr529kr

    Our relationship with the Jun Chiyabari tea estate allows us to choose from their highest quality teas which are only produced in small batches. The autumn harvests in the area are sought after and produced in small quantities and these include Himalayan Bouquet, a semi-oxidised tea with an exquisite flavour and a long, clean finish. The tea has a...

  • Sold out! Fenghuang Dancong Song Zhong

    Phoenix Honey Orchid

    139kr529kr

    The Phoenix Mountains in northern Guangdong are home to some of the world's most rare and exclusive teas with a long history dating back to the Song Dynasty. Scattered along alternately sunny and mist-shrouded slopes, cliffs and escarpments, young and old tea bushes and trees grow to produce teas with unique aroma and flavour profiles. There is a...

  • Shui Xian Water Sprite

    159kr299kr

    Shui Xian Water Sprite grown in Taiwan is a difficult tea to obtain due to small harvests and due to insect infestation Shui Xian has a large body, with a light floral tone and nice depth. The award-winning farmer, Mr Chang, insists on sustainable farming and no pesticides and herbicides....

  • Si Ji Chun

    159kr299kr

    Si Ji Chun or Four Seasons oolong is a slightly flowering Taiwanese variety that is usually grown at 200m ~ 600m altitude. This Four Seasons is grown at 1500m which is the highest altitude at which Four Seasons is grown. The tea has been awarded The Diamond Taste Award by the International Taste Institute by winning the highest prize. The award-winning…

  • Sold out!

    Si Ji Chun, Charcoal Roasted

    159kr299kr

    Si Ji Chun or Four Seasons oolong is a slightly flowering Taiwanese variety that is usually grown at 200m ~ 600m altitude. This Four Seasons is grown at 1500m which is the highest altitude at which Four Seasons is grown. The tea has been awarded The Diamond Taste Award by the International Taste Institute by winning the highest prize. The award-winning…

  • Tie Guanyin Lan Yun

    Tie Guanyin Lan Yun

    139kr499kr

    This Tie Guanyin is a superb version of China's most famous oolong. The tea leaves are hand-picked from tea bushes grown at high altitude in inner Anxi, in a clean and incredibly beautiful environment and for this quality only the finest leaves are selected. It is lightly oxidised and gently roasted to preserve the clear, clean aromas....

  • Tie Guanyin Lili Xiang

    Tie Guanyin Lili Xiang

    149kr549kr

    The Tie Guanyin Li Li Xiang is a delicious version of China's most famous oolong tea. "Lili Xiang" means "every leaf is fragrant". The tea leaves are hand-picked from tea bushes grown at high altitude in inner Anxi, in a clean and incredibly beautiful and pristine environment and the tea is made with great craftsmanship. Tie Guanyin has two good...

  • Platshållare

    Traditional Tie Guanyin

    179kr709kr

    Our Traditional Tie Guanyin is an exquisite version of China's most famous oolong tea. The tea leaves are hand-picked from tea bushes grown at high altitude in inner Anxi, in a clean and incredibly beautiful and pristine environment and the tea is made with great craftsmanship. Traditional Tie Guanyin undergoes a long and skilful carbon roasting process. In the cup, the...