Oolong loose leaf tea is a tea that I only drink when I can stop and take a moment to give it my undivided attention. Otherwise I feel that I am disrespecting it.
Oolong is neither green nor black, but somewhere in between, depending on the intention of the tea master and the region it comes from - China or Taiwan (Formosa). The semi-fermented, hand-twisted leaves offer a greater depth of flavor than green tea, and a lighter taste than black tea.
TEALEAVES Oolongs are hand-crafted for the most discerning palates — with our long-standing relations to secret tea gardens, we have access to the best tea leaves from top-grade terroirs. Harvest after harvest, we procure oolongs that gently unfurl into full, intact leaves steep after steep. And of these oolong blends, Imperial Tung Ting Oolong, Osmanthus Oolong, Monkey Picked Oolong and Iron Goddess of Mercy carry distinctive nuances that match their grade of tea.
Oolong yields pale yellow to golden in color; is fresh, floral to taste, and imbues a flowery, orchid-like aroma that envelops your senses as the oolong leaves unfurl like a dragons tail inside the yixing teapot. Gong Fu Cha is the art of using high quality oolong, a Yixing teapot, and thimble-sized cups to truly appreciate and enjoy the tea. High quality oolongs are meant to be steeped more than once. Some oolongs will re-steep as many as seven times, with the best steep not being necessarily the first.