Oolong

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Oolong

Oolong

This half-fermented tea is a variety between that of green and black tea and varies from the lighter green Oolong (fermentation degree 10-29%), either roasted or unroasted, to the darker, strongly roasted and fermented Oolong (up to 70%). Sourced directly from the best farms in Taiwan, China and Japan and tested in a German laboratory.

Oolong tea from over 1,000m altitude in the top location of La La Mountain in Taiwan. High Mountain oolongs are considered particularly high-quality, full-bodied and complex in character.

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One of the most prestigious oolong teas, named after the Goddess of Mercy, from its area of origin in Anxi. Particularly popular for its floral variety of aromas and its yield. Directly from the award-winning and pioneering ecological tea farm in Anxi. German laboratory tested.

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Oolong tea with an extremely high content of the amino acid GABA (Gabalong). Delicious, buttery and calming.

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Popular variety of oolong tea from the Jin Xuan cultivar from Taiwan, with fine, milky and creamy notes. 100% natural, no added flavouring.

Oolong tea from the famous Dong Ding mountain in Nantou County. One of Taiwan's top oolong teas from the Qin Xing and Four Seasons cultivars. Classic tea with great body and a long aftertaste.

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The most famous and expensive oolong tea in China, from the top location of the Wuyi Mountains (rock tea). Da Hong Pao is a dark, mineral, strongly fermented oolong. Sourced directly from the tea farm and tested in a German laboratory.

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Exclusive, highly aromatic Dancong Oolongs from top terroir Phoenix Mountain, with fruity-floral aromas.

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Für die Zubereitung von chinesischem Oolong empfehlen sich seit jeher Teekannen aus Yixing Ton. Die spezielle Machart als kleinvolumige Teekanne begünstigt die Zubereitung des Tees über mehrere Aufgüsse hinweg und fördert damit für eine langsame, sukzessive Blattentfaltung des Tees. Zusammen mit der besonderen Tonkomposition gelingen so geschmacklich ausgewogene und zugleich sehr intensive Aufgüsse.