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Oolong Teas

The Iron Goddess of Mercy

Also known as Tieguanyin or Tie Kwan Yin. Our current offering is a medium roast oolong. Baked at a medium temperature using a charcoal firing process that yields a wildly complex cup of tea with strong notes of peach and apricot. If you prefer a greener rolled oolong, try our Ali Shan or Tung Ting.

Phoenix Bird

This semi-dark oolong, grown amongst fruit trees, has a mysteriously sweet, fruity flavor comparable to grapefruit or apricot, though it is not a flavored tea. It was a top find on our 2004 trip to China and is grown only in Northeast Guandong Province, in the valleys below the Phoenix Bird Mountain, Mount Feng Huang. From the variety of Dan Cong teas, we chose this “Mi” (honey) “Lan” (orchid) variety.

Big Red Robe Tea

A roasted, honeyed Oolong from the steep Wuyi Mountains in northern Fujian Province with a flavor that lingers on the pallet long after finishing the last drop. This tea captivated our imagination and our intrigue immediately by way of its flavor, production, and taste. The Wuyi Mountains are famous for their dark oolongs. More oxidized than green oolongs, but less than black teas, dark oolongs offer a smooth cup, richer than green tea, but without the malty quality of black tea. In the legend of Da Hong Pao, hundreds of years ago, a very ill nobleman was lost and wandering through the Wuyi Mountains when he came upon a village. The gracious villagers fed him a brew made from the leaves of a special tree. He quickly regained his health and strength and was so impressed by the healing properties of the tree that he took off his brilliant red robe and hung it on the tree to indicate its power. They say that same tree still stands and all Da Hong Pao tea bushes can be traced back to the original.

Narcissus Flowers

This tea is known as “water nymph” or “narcissus,” named after the narcissus flowers in the port of Quanzhou, from where this tea was originally exported. This cheering drink has a distinctive, warming aroma and a voluptuous taste that leaves a slightly nutty sweetness on the lips. Long leaves are wilted and hand-rolled into murky dark green s-shapes, which unravel to produce copper-colored infusions laden with the ephemeral playfulness of fairy spirits. Seductive, this variety will cause the tea-drinker to gaze off into the teacup for many blissful hours.

Black Dragon

Dark green-brown leaves of various sizes, twisted into s-shapes, yield infusions of rich amber liquor, with a bittersweet taste that is reminiscent of rye-bread or roasted nuts. An aroma and aftertaste of caramel soothes the palette and makes this tea a suitable accompaniment to desserts and snacks. Thick and filling, this Fujian classic is reputedly named “black dragon” because the opening leaves look like little dragons swimming in the pot! Served only in a Chinese unglazed Yixing teapot and is not re-steepable.