"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future."
~ Thich Nat Hanh
Some mark time recalling occasions such as birthdays, anniversaries, and graduations. Some remember the exact moment, place and circumstance of tasting extraordinary oolongs. While we try not to play favorites, there is a certain something about these teas. Oolongs, also known as Wulong, are some of the most complex and widely sought-after teas in the world. Typically produced in China and Taiwan, oolong falls between the fully oxidized black teas and the unoxidized greens. Lucky for us, this oxidation varies greatly resulting in an extraordinary array of varieties and flavors. Oolongs can be buttery, fruity, floral, smoky, woodsy, green or fresh – all depending on the leaves used, terroir, growing conditions, processing and the skill involved in production. We are thrilled to bring you some of the finest oolongs we’ve found.