The alchemist’s masterpiece, balancing mineral 'rock bones' with the dizzying, floral complexity of orchid and honey.
Rock and floral
Oolong is the grand theater of the tea world, a partially fermented leaf that dances gracefully between the freshness of green tea and the depth of red tea. Through meticulous bruising, resting, and roasting, artisans coax an astonishing symphony of aromas from the leaf, evoking wild orchids, sweet honey, blooming osmanthus, toasted walnuts, and deep charcoal.
In traditional Chinese thought, Oolong possesses a perfectly neutral energy, striking a harmonious balance that makes it a grounding companion for any season. The character of Oolong is deeply tied to its homeland. Southern Fujian offers the lyrical Anxi Tieguanyin, while Northern Fujian produces the deeply mineral Wuyi Rock teas. Across the strait, Taiwan yields the creamy, mountainous Dongding and Wenshan Baozhong. Finally, Guangdong is revered for its Phoenix Dancong, a magnificent tea harvested from single, ancient tree lineages to preserve unique floral genetics.
Brewing Oolong Tea
Amount: 4g of tea leaves per 200ml vessel
Temperature: 100°C water
Time: 3 to 5 seconds for the first 7 steeps, increasing the time gracefully for subsequent infusions
Technique: Pour the water gently in a slow circle, aiming for the inner wall of your teapot to avoid bruising the leaves
Vessel: Clay Teapots, Gaiwan, Glass Teapots, or a Gongbei
Our Philosophy
We believe that a tea leaf is more than a commodity; it is a tether to a specific moment in time and space. We have traveled to the source to bring you the genuine article, leaves untainted, unforced, and full of life. When you steep these leaves, you are not simply preparing a beverage; you are unfolding a story that began in soil, sun, and rain. Let each infusion be an exploration of what it means for a leaf to be truly, perfectly itself.
The mountain buds are plucked while yet the dew remains, emerald-green, unfurling in the bowl like a forest reborn in the steam.