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Oolong teas fall between un-oxidised green teas and fully oxidised black teas. Produced from larger more mature leaves, during processing the leaves are shaken and then left several times to “bruise” the edges of the leaves. This causes the edges of the leaves to take on a brown or red color, while the middle of the leaves stays green. The final amount of oxidation depends on the desired type of Oolong tea and the skill of the tea maker, and can result in an Oolong teas that are lightly fermented like, pale delicate tasting green teas, to forms that are almost like fully fermented, dark bold flavoured black teas.