The first (and newest) style of oolong tea is Formosa Oolong, often refered to as gaoshan cha ("high mountain tea") or Taiwanese Oolong. Produced in Taiwan, Formosa Oolongs are the most similar to green tea, being only 10-30% oxidized and lightly baked. Since the majority of Formosa Oolongs follow a standardized crafting process, differences in flavor between crops are due mostly to each tea garden's elevation.

At over 5,000 feet above sea level, Alishan is Taiwan's most popular tea region and the gateway to true high mountain harvests. This quintessential Taiwanese tea offers a floral, smooth, and vegetal taste — a perfect introduction to Formosa oolong.

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Also known as tieguanyin ("iron goddess of mercy") or minnan wulong ("Southern Fujianese oolong"), Anxi Oolong is the second style of oolong tea and the most popular within China. As the predecessor to Formosa Oolong, Anxi Tieguanyin shares some characteristics with its Taiwanese cousins, including low oxidation (typically less than 50%) and ball-rolled leaves to preserve aroma and taste. However, Anxi Oolong is traditionally roasted more heavily, producing a distinct taste.

Our Dark Roast Tieguanyin is a prime example of traditional Anxi Oolong, crafted from mid-oxidized spring tea leaves and roasted for a longer period. The extended roast produces a smooth texture with notes of flowers, dried fruit, and a nutty finish.

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The third category of oolong tea is Phoenix Oolong, also known as dancong ("single grove") or Guangdong oolong. Harvested in the Phoenix Mountain area of northern Guangdong Province, dancong is an ancient tea style with origins dating back to the Song Dynasty (960-1279 CE). By propagating tea plants via cuttings (instead of by seed), tea producers in this region developed a range of tea plant strains, creating multiple varieties with unique flavors. Each of these varieties was given a poetic name for the flavors they resembled, like Orange Blossom, Almond Fragrance, and Persimmon Blossom.

Our Mi Lan Xiang (Honey Orchid) is the most popular variety of Phoenix Oolong, crafted from a strain of tea plants with a naturally fruity taste. This wonderfully aromatic tea is mid-oxidized and mid-roasted (a style known as nong xiang or "rich fragrance"), producing notes of lychee and wildflower honey.

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With a history stretching back to the Tang Dynasty (618-907 CE), Wuyi Oolong is the oldest (and darkest) style of oolong tea. Also known as yancha or "cliff tea", Wuyi Oolongs are traditionally cultivated in the sandstone ravines of Fujian Province's Wuyi Mountains. This rocky terroir produces a mineral-rich flavor profile, which is further enhanced by mid-oxidation and an extended roast over fruitwood charcoal.

Our Amber Wuyi is a classic introduction to this style, crafted from the ancient Shui Xian cultivar. Amber Wuyi offers a satisfyingly rich brew with notes of burnt caramel and whiskey casks.

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