Oolongs demand the highest level of skill, attention to detail and care to produce. In return, they offer the world’s richest variety of flavors and aromas. Originating from China’s Wuyi Shan, Fujian region, all the way south to the Chao-Shan area of Guangdong, these high-oxidation teas (40 to 80%) typically comprise two mature leaves and a tender leaf bud. For darker oolongs, the leaves may be charcoal roasted as pearls or twisted leaves, and steeped to render a dark, caramelized and honeyed profile. Chinese oolongs are approachable for novice tea drinkers, but crafted for sophisticated palates. Many established oolong trees have roots that stretch back hundreds of years. Harvests in late April/May and September/October continue the oolong legacy each year, and we’ve scoured all of China to bring you the very best offerings. The strongest types can maintain their complexity up to a stunning twenty steepings, with younger varietals remaining aromatic and flavorful through six to eight pots.