This bundle includes five 25g bags of oolong tea for 125g total (25 sessions).
Oolong is the most technically-demanding and time-consuming tea in the world to produce, and our partners take on the challenge relying on their own hands and their senses, not machinery, meaning sleepless nights and 20 hour days in the workshop to finish their tiny micro-batches of varietal-driven oolongs that honor their specific microclimates, from Wuyishan to Daping Village.
This sampler brings together iconic oolong teas from our partners across China to share a glimpse at the magic and complexity that comes out in the long turning and fluffing process that defines oolong teas and gives you a sense of how many styles can exist within this single category, from dark roasts and aged oolong to fresh floral vibrant green oolong.
An Introduction to Oolong Craft:
Traditional Tieguanyin (25g)
Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced
This tea is the He Family's answer to the challenge that oolong is only for southern China. Despite Laoshan Village only having fifty years of tea cultivation and oolong being the most technically demanding kind of tea in the world to produce, Mr. He comes through brilliantly. The careful kneading and rolling brings out a beautiful, pure expression of the minerality of the soil and the water. This tea is processed without a roast for a true green flavor of Laoshan.
Huang Ruiguang's family Mi Lan Dancong is picked only once a year from single trees that are not pruned back to encourage deeper roots & more robust flavor, year after year. His mountain plot and decades of work in improving agriculture techniques for the region have earned Huang Ruiguang's Milan awards such as the recent 2015 Gold Medal at the Sixth Guangdong Tea Expo. Mi Lan varietal is set apart with its distinctive golden green leaf color in early spring & its luscious deep aromatics.
Master Zhang brings a new perspective to this beloved varietal with his meticulous and delicate multi-day dark roast process. Ruan Zhi or “Soft Stem” is sometimes better known as "Qing Xin" varietal, used in Taiwan to produce Dong Ding and Baozhong and in Thailand for Doi Mai Salong. While Taiwanese Ruan Zhi tends towards creamy or nutty, Master Zhang’s Daping Village Ruan Zhi is taut and almost crystalline with deep cooling yun sensation, smoldering spice in the aftertaste and beautiful Anxi florals. The dark roast keeps every element in perfect balance.
You might recognize “Bai Mudan” as a white tea. This intriguing harvest is Da Bai cultivar planted in Wuyishan and picked with the classic Bai Mudan mix of leaf and smaller buds, but finished as a roasted oolong. The result is fascinating - a tea with the buddy mouth-filling textural thrill of a traditional Fuding Bai Mudan, but with the minerality and deep roasted flavor of a classic Wuyi Oolong. The aromatics are full of orange zest and licorice root. The first infusions have a bright white tea quality with earthier burdock undertones and coriander spice. Later steepings are rich and aromatic like floral ginger, with hints of juicy blackberry.