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Sourcing tea in Taiwan for 22 years, we visit farmers on their land and in their homes almost daily in order to understand completely the tea we're putting in our—and in your—cups.

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News

Eco-Cha Tea Club: Hong Shui Oolong Tasting Notes

June, 12, 2017

The rich reddish-amber hue of the brewed tea is also a clear indication of substantially oxidized tea leaves, especially since they were left unroasted. Hong Shui Oolong tea leaves are more heavily oxidized than its close cousin, Dong Ding Oolong. Dong Ding Oolong reaches a comparative level of rich, robust character due to the additional roasting process. Hong Shui is a more pure character in that the flavor profile is derived directly from the constituents in the leaves, whereas roasting is a type of "flavor enhancer", just as it is in the culinary world.

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Eco-Cha Tea Club: Traditional Hong Shui Oolong Tea

June, 1, 2017

We met Mr. Chen when we spent the night in our Lishan High Mountain Tea source's factory last spring. We learned that he specializes in making Hong Shui Oolong in Fenghuang Village, where he was born and raised. It is only with this year's spring harvest that we got the opportunity to procure a small amount of this tea type to share with our Eco-Cha Tea Club members.

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Eco-Cha Tea Club: Longan Charcoal Roasted Wuyi Oolong Tasting Notes

May, 8, 2017

The roasted quality is prominent in the initial aroma coming off the leaves after their first steeping. This smoky, cured character is also evident on the palate, but integrated with a complex dried fruit, caramelized quality that gives it a broad flavor profile. It has a tangy/sweet, bold finish that is particularly satisfying.

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