BAI JI GUAN (White Cockscomb)
Bai Ji Guan's wonderful complex taste makes it one of the best Oolong in the world. It starts off sweet, uniquely fruity with a toasty floral honeyed aroma and finishes with a lingering mellow fruit and honey taste.

DA HONG PAO (Big Red Robe)
This tea is very rare. The original and real Da Hong Pao can fetch tens of thousands of dollars per kilogram. Taste varies by processing, differences in the soil, and location of later generation plants.

The dried tea leaves are very aromatic even before they are steeped. The infusion yields a sweet peachy flavor reminiscent of a popular Chinese fruit called longan.

ROU GUI (Cinnamon)
This tea has a dark mixed leaf with a rich smell and a fruity aroma. The tea's famous fragrance has some similarities to the cassia tree's spicy bark.

This Chinese oolong tea comes from the Wuyi Mountains in the Fujian Province.The leaves are given a light roll, and allowed to oxidize only until the edges start to brown. The tea is then fired which arrests the oxidization process and captures the interesting character associated with oolong tea. Se Chung Oolong tea has a shorter fermentation time and therefore is categorized as a "green style" oolong tea. Se Chung has a green and herbaceous flavour with fruity characteristics.

SHUI JIN GUI (Golden Turtle)
This tea has a bright green colour when steeped and is much greener than most other Oolong teas. Shui Jin Gui is a strong and rich tea with a very slight hint of fruity aroma.

SHUI HSIEN (Water Sprite)
This Oolong tea from Mount Wuyi, has a heavy honey fragrance. It is a strong and full-bodied Oolong with a refreshing floral aftertaste. Aged Shui Hsien have a smoother mouthfeel.

TIE KUAN YIN (Iron Guanyin)
This tea is prized for the fruity, sometimes even berry taste and aroma. From the Fujian Province it's infusion is golden-yellow in colour.

TIELUOHAN (Iron [Arhat])
The leaf is very green and the tea is of a light colour. The taste of the tea should be full-bodied and supple, with gentle floral notes and the traditional long-lasting finish.


Mount Ali tea is characterized by its sweet fragrance with overtones of flowers and fruit. The steeped tea has a pale yellow colour and fresh scent. It presents itself with a fresh taste followed by a faintly sweet aftertaste.

DONG DING (Frozen Summit)
It has a floral taste with hints of honey and very long, sophisticated aftertaste that resembles honeydew melon. Making this an obvious choice for a Gong Fu Cha Ceremony.

DONG FANG MEI REN (Oriental Beauty)
This tea originates from Nantou Mountain in Taiwan. It was named Oriental Beauty by Queen Elizabeth II in the early 20th century when she first tasted this tea.
The production of Dong Fang Mei Ren tea is quite unique. Besides the usual 3 elements to make tea, heaven (weather), earth (soil) and men (skilled farmers), there is a 4th element for this rare and more expensive tea. They are the Jacobiasca formosana Paoli and their precious bites. These cicada feed off the leaves and deposits an enzyme that significantly alters the teas colour and flavour. The end-result is a delicious, dark honey like composition and a natural fruity aroma and a sweet taste without astringency.
To brew this tea add 2- 3 tablespoons of tea leaves to the teapot with 8 ounces of 190 degree temperature water. The infusion time is 4 minutes for the 1st and 2nd brew and 5 minutes for subsequent brews. Enjoy!

Pouchong tea, originates in the Pinlin region outside of Taipei, Taiwan. In Taiwan, Pouchong is only grown in this area, and this region's Pouchong is recognized as the finest in the world.
Of all the tea varieties in the area, qingxin oolong tea is by far the best to make top grade pouchong tea due to its unique fragrances. Qingxin oolong has now become the most popular candidate in the production of pouching tea. Pouchong tea is very popular among the locals in Taiwan.
The tea leaves contain a high level of anti-oxidants. Fermentation changes these anti-oxidants, and the degree of the fermentation affects the amount of anti-oxidant changes. Because oolong teas are only partially fermented they retain a high level of anti-oxidants.
Very slightly oxidized, Pouchong tea is rolled long and tight. Once steeped, the deep green leaves produce a beautiful jade liquor which yields a subtle flora and melon flavour and aroma, followed by a sweet aftertaste. When brewed, it produces a light yellow colour.
To make this tea use 2 teaspoons (3 gms) of tea leaves for about every 6 ounces (180 ml) of water. Steep the tea at 175 deg F (80 deg C) for 2 - 3 minutes according to taste. Pouchong can yield 3 or more infusions.


The tea looks light orange and infusion remains green and has a very rare muscatel flavour.

Vietnamese Oolong tea is highly prized. It which is grown at a high altitude and is very sweet.


Oolong tea contains large amounts of polyphenols that remove free radicals. These polyphenols are claimed to control obesity. The reduction and prevention of tooth decay is another claim. This tea is also said to be good good for the skin as it helps in preventing dark pigmentation.

Watch these two videos of Taiwan tea production.




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