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This High Grade Springlike Oolong or Formosa Oolong Tea has been carefully processed with a very delicate taste which is very refreshing. 

This green oolong consists of the finest oolong harvested during the spring season from the high mountains of central Taiwan. Because Green Oolong is not baked as long as Dark Oolong, the steeped tea has a light green hue, sweet flora aroma with roasted undertones, brief tartness as the initial flavor, and a wondrously sweet, pure aftertaste which lasts long after the sip. 

Drinking this tea transports one to a place of peace and quiet, allowing the imbiber to step outside the hustle and bustle of modern life and reclaim a quiet moment or two.

Most Discerning Oolong drinkers will only drink Oolongs from Taiwan. Not only are the flavours richer and fuller but they also do not contain the pesticides and poisons used in the crops of Chinese Oolongs. 

White tea, Green tea, Oolong tea and Black tea are all from the same plant, Camelia sinensis. Oolong tea is produced by allowing the tea leaves to oxidize for a short time after picking. Oxidation is the process which makes the leaves turn dark on exposure to oxygen. Oolong is semi-oxidized; black tea is fully oxidized; and green tea is un-oxidized.

This is initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times. The water temperature is best at 85 - 90 degrees.

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