Oolong teas are semi-fermented (semi-oxidized) since they only undergo a brief fermentation or oxidation period. China and Taiwan are the source of this family of teas with large range of aromas. A low degree of fermentation makes them somewhat resemble green teas, with vegetal and floral notes. A high degree of fermentation yields variable woody accents similar to black teas.After the withering, the oxidation is undertaken in a controlled hot and humid environment, where the distinct flavours of the Oolongs are liberated. The desiccation by mixing and heating is repeated a dozen times. These steps can take one to two days before the leaves are finally compressed, sculpted into little pearls and carefully sorted.
12.15 $ CAD
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Excellent slightly oxidized oolong from the high mountains of Taiwan (Hung Shui) offering incomparable floral aromas. Pure flavor that occupies the mouth entirely; this is definitely a refined tea. The scent of its infused leaves is reminiscent of lilac. Its taste can be identified by a hint of sweet corn and a smoothness characteristic of milky oolongs.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 5 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Oolong |
| Origin | Taiwan (Nantou) |
| Caffeine content | Low |
| Tasting and aroma | Floral, fresh flowers, pure, sweet final note, corn, smooth |
12.90 $ CAD
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This Oolong from Taïwan undergoes a higher oxidation (between 60 and 70 %), producing a slightly woody and fruity infusion. Very accessible and well balanced taste.
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Tea per quantity of water | 2-3 tsp / 500 ml |
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Steeping time | 2.5-4 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Oolong |
| Origin | Taiwan (Tung Ting) |
| Caffeine content | Low |
| Tasting and aroma | Ripe fruits, woody, well balanced |
10.25 $ CAD
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Slightly oxidized, this high mountain (Hung Shui) Oolong’s floral fragrances linger in the mouth. Subtle butter and caramel aroma.
The visual appearance of the tea leaves and the taste may vary from harvest to harvest.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 4-5 minutes |
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Steeping temperature | 95 °C |
| Type of tea | Oolong |
| Origin | China (Fujian) |
| Caffeine content | Low |
| Tasting and aroma | Floral, delicate, butter, caramel, milky, good lenght |
17.25 $ CAD
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Exquisite oolong from Lai Chau province, northwest of Vietnam. Its floral notes are reminiscent of lily of the valley and it seduces you at the very first moments with a soft and buttery sensation. This slightly oxidized tea is what we call a Jin Xuan (milky oolong), a type of oolong developed within Taiwanese traditions. This tea is cultivated in high altitude, then undergoes a moderate oxidation before being carefully rolled. A process that naturally gives the tea leaf creamy and milky flavor.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 3-5 minutes |
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Température d’infusion | 95 °C |
| Type of tea | Oolong |
| Origin | Vietnam (Lai Chau) |
| Caffeine content | Low |
| Tasting and aroma | Floral, lily of the valley, smooth, milky oolong |
7.95 $ CAD
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A unique tea picked in Taiwan’s misty mountains. It is shaped by hand and rolled in ginseng powder. The infusion is pale in color, slightly sweet and invigorating.
The visual appearance of the tea leaves and the taste may vary from harvest to harvest.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 6-8 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Oolong |
| Origin | Taiwan (Taitung) |
| Caffeine content | Low |
| Tasting and aroma | Ginseng, slightly sweet |
17.80 $ CAD
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Produced in the province of Fujian, in China, at an altitude of 2,500 feet, this tea offers a rich floral fragrance with a taste of orchids. This organic Ti Kuan Yin is mild, velvety and low in caffeine.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 4-5 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Oolong |
| Origin | China (Fujian) |
| Caffeine content | Low |
| Tasting and aroma | Floral, orchid, fragrant, mild, velvety |
