It's All About Tea — oolong

Phoenix Dan Cong – Fenghuang Dancong (凤凰单枞) – is one of China's most celebrated oolong teas, grown in the Phoenix Mountains of Guangdong province. What makes it unique: each named variety is propagated from a single mother tree, with its own distinct aroma – from gardenia and honey orchid to almond and osmanthus. (Read more)

Oolong (meaning "Black Dragon"), also known as Qingcha (Dark Green Tea), is a partially oxidized tea whose taste and aroma range between green and black tea.

Fujian province has been a center of Chinese tea culture for over a thousand years, and it is here that oolong, as a distinct style of tea, is believed to have first emerged during the late Ming to early Qing dynasties (17th century), as tea makers began experimenting with partial oxidation of the leaf. (Read more)

Duck Shit Oolong (鸭屎香 – Ya Shi Xiang) – is one of the most fragrant oolongs in the world: honey-sweet, gardenia-floral, and named by a farmer trying to protect his prized tea trees from thieves. This is the story behind the name, the tea, and what makes Phoenix Dan Cong so special. (Read more)

There are six main types of tea: White, Green, Yellow, Oolong, Black (Red) and Pu-erh.

All six derive from the same plant. What accounts for their many differences are the length of time it takes for the tea leaves to become oxidized and the processing style, which can include such methods as roasting, steaming, pan-firing and aging. (Read more)

For hundreds of years, tea drinkers have prized leaves cultivated at high elevations. In almost every category, elevation can mark the distinction between a good tea and an exceptional one.

The elevation at which a tea plant is growing influences almost every aspect of its development process; from aroma and flavor to nutritional value. (Read more)