Collection
Oolong Tea
Half-oxidized and charcoal roasted, our oolongs move from bright and floral to deep and roasted — each leaf hand-processed by growers who still work by scent and feel rather than the clock. Steep slowly and let every infusion reveal something new.
Rare Processing Method
Organic Da Ye Bug-Bitten "Lily of the Valley" Oolong
Japanese Oolong, Rare Tea
Organic Japanese "Miyazaki" Oolong
Unique Terroir
Organic Georgian "Flower Garden" Oolong Tea
Unique Tea Process, High Mountain Oolong
Organic GABA "Made in Thailand" Oolong
Organic Wuyi Tea
Organic Shui Xian "Water Spirit" Oolong
Green Oolong
Organic Qin Yu "Nepo Baby" Oolong
Rare Cultivar, High Mountain
Organic Fo Shou "Buddha Hand" Oolong
Extremely Rare Tea
Organic Yu Shan "Immortal Goddess" Tie Guan Yin
Rare Taiwanese Cultivar
Organic Cui Yu "Green Jade" Oolong
Heirloom Tea Cultivar
Organic Bug Bitten Wuyi "Golden Nectar" Oolong Tea
Rare Tea Processing Method
Organic "Silver Dragon" Fanzhuang Oolong Tea
Rare Cultivar, Fanzhuang Oolong
Organic "Alluring Aroma" Ying Xiang Fanzhuang Oolong Tea
Extremely Rare Cultivar
Organic "Slow Growth" Da Man Zhong Oolong Tea
Heritage Cultivar · Heavy Roasted Oolong
Organic Qing Xin "Legacy Cultivar" Oolong Tea
High Mountain · Heavy Roasted Oolong
Organic Jin Xuan "Gold Standard" Oolong Tea
Sold outOrganic "10 years Aged" Oolong
Rare Oolong Tea
Organic Bug-bitten "Honey Aroma" Oolong
Extremely Rare Cultivar
Organic "Red Dragon" Oolong Tea
Rare Taiwanese Cultivar
Organic "Frozen Summit" Dong Ding Oolong
Famous Taiwan Tea
Organic "Four Seasons" Si Ji Chun Green Oolong Tea
No teas match those filters.
Field guide
What makes a tea an oolong
Oolong sits between green and black tea. The leaves are bruised and partly oxidized, then rolled and often roasted, and how far each step goes shapes the cup. Lightly oxidized oolongs taste of flowers and fresh cream. Roasted ones move toward honey, ripe fruit and toasted grain. No other kind of tea covers that much ground.
Finding your oolong
- Floral and creamy: Four Seasons, Jin Xuan "Gold Standard" (naturally creamy, nothing added), Cui Yu and Qin Yu.
- Roasted and deep: Frozen Summit Dong Ding, the heavily roasted Qing Xin, Red Dragon and Shui Xian Wuyi rock oolong.
- Bug-bitten and honeyed: leafhoppers nibble the leaves in the field, and the plant's response creates natural honey notes. Try Honey Aroma, Lily of the Valley or Wuyi Golden Nectar. See the full Bug-Bitten Tea collection.
- Rare finds: Silver Dragon, Fo Shou, Yu Shan Tie Guan Yin and the 10-Year Aged oolong.
How to brew oolong
Gongfu style gets the most from the leaf: a small gaiwan, more leaf and short steeps, repeated five times or more. Each product page lists its own water temperature and steep times.
Questions about oolong
Does oolong have caffeine?
Yes. Most oolongs land between green and black tea, though the leaf and how you brew it matter more than the type.
How long does oolong keep?
Sealed and kept cool, dark and dry, green oolongs stay fresh for about a year. Roasted and aged oolongs keep for years and keep changing.
How is oolong different from green tea?
Green tea isn't oxidized at all. Oolong is partly oxidized, which builds the fruit, honey and roasted notes green tea doesn't have.
What are the main types of oolong?
They run from light, floral green oolongs to roasted ones and darker, more oxidized styles like Fanzhuang. The groups above follow that range.
Which oolong is best for beginners?
Try Jin Xuan "Gold Standard" for a creamy, buttery cup or Four Seasons for floral freshness. Or sample a few in the Discovery Set.
Not sure where to start? The Discovery Set includes four of these oolongs in sample sizes.
