"It is no secret that one of my favorite styles of tea is Oolong. Sometimes referred to as semi-oxidized, or partially oxidized tea, this style rests between green teas, which are not oxidized and black teas which are completely oxidized. As such Oolongs have a broad range of flavors from light and floral to bold, with a lingering finish."
--Chief Leaf, Tim Smith
How many monkeys does it take to make this special oolong tea? If you believe the legend, it only takes one highly skilled simian. But leaving all monkey business behind, this is a really remarkable selection that we're excited to bring to you.
Carefully picked and cared for through all stages of production, this tea represents some of the best that oolong has to offer.
Only the first two tender leaves and young bud are plucked for this tea. One of the first things one notices is the leaves are tightly rolled and relatively uniform in size. This is important in this style of oolong, as it is made to impart 4-6 or more infusions as the leaves continue to unfurl.
This Ti Kuan Yin features a medium roast which develops a bolder array of complex flavors. We encourage you to try this one Gong Fu style - a series of short infusions to coax out all the tea master has produced.