The spine of tall mountains running Taiwan's length provides an excellent environment for the cultivation of aromatic oolongs: sweet, floral, spicy, oily, and creamy. This selection contains various cultivars, processes, and shapes (i.e. rolled versus twisted) to hint at the range of teas from the small but 'beautiful island'.
(Image for illustrative purpose only; see list below for current selection.)
Current Selection:
For best results in gongfu cha, brew in the traditional gaiwan or in an Yixing teapot.
See individual product pages for more specific brewing recommendations.
Europe (English)
Europe (German)
USA (English)