The Quick Sip
This delicate oolong from the Fujian province is named after the Goddess Ti Kuan Yin, which translates as ‘Iron Goddess of Mercy'. Legend has it that the goddess rewarded a faithful peasant with the gift of a tea bush which yielded this now famous tea, urging him to propagate and share this now famous tea. We're glad he did. Our version yields a fruity cup and chestnut aroma, and is a wonderful everyday oolong.

Tea Tales

For millennia, tea was drunk green in China, and then came Oolong, sometimes called Blue tea. It was relatively recently developed, first in China, then across the straits to Taiwan. Though loosely described as being stronger in flavour than greens, and more delicate than blacks, oolongs have a remarkable variety of flavours unique to themselves. Freshly plucked leaf is rolled, then agitated, steaming and crackling in hot woks, removed and rolled again by hand and even trod upon in bags. The amount of time the leaves are allowed to oxidize determines whether the oolong will be closer to a green tea (e.g. Jade Oolong) or a black tea (e.g. Amber Oolong).