Premium Oolong Club
Oolong represents a partially oxidized Tea process that produces a massive range of experience in flavor, aroma, texture, and body feel. Some Oolongs are charcoal roasted, some are aged, some are ball-rolled, and others remain as strips. This connoisseur Tea type is perhaps more well-known than Puerh, but the vast majority of Tea drinkers in the West have never had a truly excellent Oolong. Welcome to the Premium Oolong Club - where you'll sample only the finest from true Masters.
From Light
Taiwanese Oolongs, like Alishan and Dong Ding, tend to be lighter and floral, grown at high elevations and with oxidation processes that tend to peak around 40%. In Mainland China, Tie Guan Yin, from the Anxi County in Guangdong, and some Dan Cong Oolongs from Fujian also are lightly oxidized. You'll learn and experience high end levels of all three of these (and more) lightly oxidized Oolongs.
To Dark
More fully oxidized Oolong types include Dan Cong Oolongs from the Phoenix Mountains in Fujian, Wu Yi Rock Oolong (Yan Cha), and, often, aged oolongs of a variety of type.
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Darker Oolong produces a maltier flavor profile, but can also produce notes of flower and fruit (especially dried fruit).
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In this Premium Oolong Club, you'll get a chance to experience Oolongs over this range of oxidation and come to a deeper understanding of the incredible complexity and variance in top shelf Tea from Taiwan, Fujian, and Guandong.
