Oolongs stand between green and black teas and lean towards one or the other depending on their degree of oxidation. Thus, Oolongs may be green, oxidized from 10 to 30% and featuring floral aromas sometimes with honeyed tones and at other times with buttery tones; but they can also be black, oxidized up to 70% and with a woodier note, sometimes fruity and slightly sweet. Some oolongs are also roasted and will than presente soothing and rustic notes of chocolate, wild honey and roasted hazelnuts.

Most Oolong leaves come “wrap-curled” into small beads although some come in a twisted shape. Oolongs will also be found aged and vintage because some can be preserved for a very long time, often through successive curing.

Processed differently depending of the desired final result, it is the type of tea that offers the greatest range of possible aromas. Typically composed of larger leaves, Oolongs are less caffeinated than their green and black counterparts.

List of our oolong teas :


Anxi Tie Guan Yin
Anxi Tie Guan Yin  – high mountain -
Anxi Tie Guan Yin Hung Shui
Anxi Ben Shan
Anxi Huang Jin Gui
Da Hong Pao (Zheng Yan)
Qi Lan (Ban Yan)
Rou Gui (Zheng Yan)
Rou Gui (Zheng Yan) — competition grade –
Shui Jin Gui (Zheng Yan)
Shui Xian (Zheng Yan)
Tie Luo Han (Zheng Yan)
Da Wu Ye
Huang Zhi Xiang
Mi Lan Xiang


Ali Shan
Bai Hao
Chi Lai Shan
Chin Jing Shan
Cui Yu
Dong Ding
Dong Ding (traditional baking)
Gui Fei
Li Shan
Muzha Tie Guan Yin
Ping Lin Bao Zhong
Si Ji Chun
Shan Lin Shi
Zhu Shan Hung Shui

 Aged Oolongs

Anxi Tie Guan Yin 2009 (China)
Zhu Shan 1999 (Taiwan)
Ali Shan 1997 (Taiwan)
Ali Shan 1996 (Taiwan)
Ali Shan 1995 (Taiwan)
Muzha Tie Guan Yin 1994 (Taiwan)
Dong Ding 1993 (Taiwan)
Pinglin Bao Zhong 1992 (Taiwan)
Hualien 1987 (Taiwan)
Wu He 1981 (Taiwan)
Bai Hao 1958 (Taiwan)депутат Павелкомодная обувь 2018 фотогугл статистика слов