It's All About Tea — oolong

Don’t worry. We assure you there were no cows employed for the production of this rich Taiwanese specialty. Although its true, after first smelling the rich, buttery scent of Jin Xuan Oolong it will be difficult not to fall in love with it. Smelling a quality Milk Oolong is reminiscent of the happiness one gets from smelling freshly baked cookies... (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 6 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)