The processing of Oolong Teas, or Qing Cha, can vary widely. This category bridges the gap between white and black teas and oxidation can range from 15% to 70%. Fresh leaves may be roasted over an open fire, tumble dried to bring out floral qualities, or baked in bamboo baskets. This, combined with the varied oxidation levels, gives each tea a unique character often comprised of some of the following elements: floral, fruity, vegetal, roasty, caramel. We carry two main types of Oolong teas, rolled and strip-style. Rolled oolongs unfurl slowly over several steepings, causing the flavor to evolve as the water reaches different parts of the leaf. Strip-style leaves begin more boldly and mellow consistently over each steeping.

Pu’er Tea

Pu’er Teas, called Hei Cha or Black Tea by the Chinese have undergone a complete oxidation and ripening through a centuries-old and secret process that varies by family and tradition. Broadly, pu’er teas fit into one of two categories, Sheng [shuhng] (raw) or Shou [shoe] (ripened).

Sheng pu’ers are aged naturally by starting with fully processed tea leaves which are then steamed, shaped into a disk, nest, or brick, and aged for 5 to 40 or more years. Sheng pu’ers tend to be lighter in color and pungent in flavor, characterizations which mellow and darken over time as the tea ages. When drunk, Sheng pu’ers present a mellow flavor to start that crescendos on the palate. Shou pu’ers undergo an accelerated aging process. The standard tea making process is interrupted and the leaves are misted and placed in a damp heap for 40 or more days to ferment. This produces a flavor that starts bold and lightens quickly in mouth.