Oolong tea is indeed an interesting character: it can’t quite decide whether to be a green tea or a black tea, and so sits somewhere in between. Where a black tea is oxidised fully and a green tea not at all, Oolongs are partly oxidised and thus in cup, can be light and green or malty and dark.
Thought to have been named after Wulong, meaning “black dragon”, because of a dark, twisted Chinese version that resembled the mystical Chinese dragon. There are other stories about the origin of the naming, but this is the best!
Creating oolong teas consistently requires master craftsmanship. Fermentation time and the artisan craft in handling the leaf vary wildly across the oolong tea world, but a common characteristic is the beauty of the large rolled, twisted leaf. Our Tea Master has selected fine Oolongs from Taiwan [perhaps the home of oolong], mainland China and Sri Lanka. Included, our Milk Oolong, with its natural caramel characteristics, loved by connoisseurs. We are rightly proud of our fine range of oolong teas and encourage you to seek out something new.