Oolong (wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting.  Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.  The degree of oxidation can range from 8 to 85%, depending on the variety and production style.  The taste of oolong varies widely among different subvarieties.  It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production.

For our tasting, we will be sampling a various array of lightly oxidized green oolongs, as well as covering basic topics concerning subtle nuances of aroma and flavor, to oxidation.

Teas to be Discussed:

• Bao Zhong High Grade (Pouchong)
• Tung Ting
• Huang Jin Gui
• Ti Kuan Yin
• China Milky Oolong
• Changsa Satin Citrus

We will also sample Basswood honey throughout the tasting.

*All of the teas covered during our tasting will be 10% off.