This classic Oolong Tea from Fujian province is one of China's most consumed oolongs. It brews a warm and welcoming cup of tea that is nutty, mineral with lingering floral (orchid) finish.

A little more about the Oolong production: The semi oxidation gives Oolong tea more body than a green tea but less so than a black tea. And interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Unlike leaves for green tea, those destined to be Oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.