Loose Leaf Oolong Tea

Each oolong has a unique flavour profile. Just as white wines differ wildly, from the sweet honeyed flavours of a particular Reisling to a bone dry Alberino, oolongs cannot be easily categorised.

What’s more - each infusion of loose leaf oolong tea reveals different flavours. A good oolong will typically give six infusions from the same leaves. The flavour will develop and change with each steep.

Oolong tea is partially oxidised - and the level of oxidation is a good indicator of flavour. Low oxidation teas are greener and sweeter - like our Chinese Iron Goddess of Mercy oolong and Golden Lily Milk oolong. Sunset Oolong from Taiwan and our New Zealand oolong from Waikato are oxidised further, revealing richer, tropical fruit notes. Da Hong Pao is the most oxidised and has the richest flavour profile. Dark amber in colour with notes of nutty chocolate, and a rounded, biscuity aroma like a vintage champagne.

All our oolong teas are loose leaf and handcrafted by teamasters, not industrial machines. They are painstakingly crafted by skilled men and women who work organically without pesticides and herbicides. They have been carefully chosen to be the most delicious oolong teas from around the world that we can find. They are all good, but the flavour profiles of the leaves vary tremendously.

Please read the flavour notes on each oolong tea page to help choose the teas that you will most enjoy.

You can brew oolong tea in a normal loose leaf teapot or infuser (we recommend the Rare Tea Glass Teapot), or for a more traditional approach, choose an authentic Gaiwan Teapot.

You can view our guide on how to brew oolong tea here.