Oolong

Smooth and buttery with pronounced floral sweetness.

A deeply floral Dan Cong with an orchid-magnolia character that avoids being perfumy.

Taiwan's most oxidized oolong — the leafhopper bites trigger defensive terpene production that creates a unique muscatel, honey, and resin character impossible to achieve through processing alone.

The lightest and most unusual of the Four Famous Wuyi cultivars.

One of the Five Famous Wuyi cultivars.

The closest oolong gets to green tea — delicate gardenia and lily florals over a light, buttery body.

A late-harvest yancha — the name means 'unaware of spring' because the cultivar buds so late it seems to miss the season entirely.

The most famous Chinese oolong.

Intensely floral with an almost perfumed orchid-and-lilac character that only extreme elevation produces.

Toasty and nutty with a creamy sweetness that unfolds across many steeps.

Named after the Buddha's Hand citrus, Fo Shou is a thick, fruit-forward yancha with low astringency.

Invented by accident in 1999 when Nantou earthquakes delayed the harvest and leafhoppers bit the summer leaves.

A hybrid that inherits floral brightness from Huang Jin Gui and creamy body from Tie Guan Yin.

Intensely fruity and juicy with a luscious honey backbone.

Intensely floral among yancha — the cultivar's Huang Jin Gui parentage delivers lilac and saffron aromatics, while the Wuyi terroir grounds it with chalky minerality.

A relatively new cultivar bred for bright aromatics and sweet taste, but the multi-stage charcoal roast gives it serious depth.

A rare and understated yancha with a creamy aroma and smooth, full-bodied liquor.

Naturally creamy and smooth with a distinctive milky sweetness that comes from the cultivar itself, not added flavoring.

Thick, sweet, and complex — orchid florals layered with creamy milkiness and dried-peach fruitiness.

The most iconic Dan Cong — thick, sweet, and unmistakably orchid.

Creamy and full-bodied with umami depth.

Lives up to its name — orchid aromatics are deep and persistent, supported by almond blossom and a warm baked-grain quality.

The signature cinnamon-bark spice is unmistakable — a warm, pungent kick that persists through 7+ steeps.

Dense and oily mouthfeel with bright, creamy-caramel sweetness up front and fruity undertones beneath.

Clean, crisp, and distinctly cool-toned — a signature 'cold aroma' from the surrounding cedar forest.

One of Wuyi's four famous bushes (Si Da Ming Cong), prized since the Ming Dynasty.

The workhorse of Wuyi and the tea most old-school yancha farmers name as their personal favorite.

Old-bush (100+ year) Shui Xian develops a velvety thickness and umami depth that young-bush versions cannot match.

The Rou Gui cultivar grown in Taiwan and processed in the Taiwanese style — lighter roast and lower oxidation than its Wuyi counterpart.

The most famous Chinese oolong, made in two distinct styles.

The oldest and most powerful of the Si Da Ming Cong.

A savory, nut-forward Dan Cong that smells of roasted almonds during firing.

Despite the colorful name, Ya Shi Xiang is one of the most elegant Dan Congs.

China's only traditionally pressed oolong — hand-compressed into small square cakes using century-old methods recognized as UNESCO intangible cultural heritage.

Thick, pungent, and expansive in the mouth with a lubricating mouthfeel that coats the throat.