One of the most noted Oolong tea producing regions in the world is Taiwan, also known as Formosa. Taiwan has been producing highly prized and rare Oolong teas for centuries and has mastered the craft. The meticulous nature of producing a fine Oolong is considered, by many, to be an art form and is often passed from one generation to the next. The “tea master’s” expertise, watchful eye and personal style are all recognized in the cup (try our Taiwan Jade Oolong, Butterfly of Taiwan or roasted Ti-Kwan-Yin).
China also produces wonderful Oolong teas and is credited for teaching the original production style to the Taiwanese tea masters. Grown primarily on the mainland, Chinese Oolongs differ greatly in oxidation and firing. This firing, a necessary part of oolong and black tea production influences the tea’s taste, character and coloring (try our China Wuyi Oolong or Jasmin Oolong).
Sri Lanka (better known as Ceylon among tea lovers) and India are not as well known for producing Oolong tea. For years, the Oolong teas produced in these regions were considered standard grade at best, and could not compete with the time honored teas created by their Asian counterparts. However, in recent years the Oolong teas from these areas have greatly improved.
While they are still very different than Taiwanese and Chinese Oolongs, these unique Oolong teas are recognized for their own special qualities and nuances (try our Darjeeling “Oolong Singbulli).
Recently we have added a reserve list Milk Oolong created in China, that is steamed over milk instead of water that imbues a realy cream flavor to the tea! Also a new addition is our 99% oxidized Indonesian Oolong that is almost a black tea without any tannins and a rich, mouthy flavor of chocolate, molasses and dark bread – a real treat for amber Oolong lovers!
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