Oolong tea is not to be confused with green tea, or black tea. Oolong teas can be some of the most intriguing and complex of all brews. To produce oolong, the leaves are left to wilt naturally, but the moisture content is reduced until only the outer edges of the leaves have dried. The tea is then fired to stop this oxidation, rolled and dried. Purists say to brew oolongs properly, the gong fu method should be used. We say, just enjoy.
Ti Quan Yin - Special Grade
A superb oolong with rich, complex orchid-like flavor notes. From Fujian Province, China.		 Hairy Crab
The leaves are covered with a fine white down. A premium tea, gives a golden, smooth brew. 		Ti Quan Yin - 1st Grade
From the Fujian Province, this is one of the very best of the Oolongs produced in China.
These teas are extraordinary. From the Yunnan Province in China, Pu-erh teas can be loose leaf or compressed in cakes. After the withering process the leaves are allowed to rot to produce a bacteria. Prized for their medicinal qualities, these teas are aged - up to 20 to 30 years for some of the finest - producing a very earthy, even musty brew.

For a wonderful introduction to pu-erh teas, be sure to take a look at our
Pu-erh Sampler and Collection.
Pu-erh Superior
The leaves of this aged pu-erh are fine and twisted. The taste is rich, earthy and full-bodied. 		Pu-erh Jasmine
The earthiness of pu-erh combined with mellow pouchong and fragrant jasmine.		 Pu-erh Mini Tuo-Cha
Individually wrapped compressed cakes, perfect for one cup and they travel easily from home to office.
  Yunnan Pu-erh
A large, bold leaf with a full earthy flavor. This tea retains its flavor through several infusions.		  
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