In the Oolong range there is something for everyone. From buttery grassiness to deep chocolate roasty tones, green tea and black tea enthusiasts are able to indulge their palate in a delicious Oolong. After withering and drying under a strong sun, oxidation takes place. Depending on the variety, an Oolong can be oxidized anywhere between 8% and 85%, resulting in a wealth of variety.

Tea Description
Oolong Iron GoddessTie Kuan Yin Iron Goddess of Mercy £ One of the most celebrated Chinese Oolongs. Hand rolled and fired to produce a clear, honey-coloured brew with intensely grassy and floral notes. Buttery and creamy tones develop and improve with each brew.
Milk Oolong Milk Oolong  £ An exquisite oolong from a spring harvest in Anxi, Fujian. Semi-fermented and scented using special methods, this Oolong gives a unique milky flavour with caramel tones. Deliciously creamy and fresh, this Oolong will improve on each steeping.
NoimageFormosa Oolong Fujian  £ A Taiwanese style dark Oolong with deep, ripe fruit flavours. ‘Formosa’ is the name given to Taiwan by Portuguese explorers and means ‘beautiful’.
NoimageBig Red Robe  £ According to legend, the mother of an emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Today, Big Red Robe is still grown in the Wuyi mountains of Fujian, China. Its large dark leaves are said to resemble knotted wire or a even a Tartar’s boot. Deeply satisfying chocolaty and woodsy notes develop with each brew