Oolong teas are largely produced in regions across China and Taiwan. There is a wide variety in types of oolongs as any teas that are semi-oxidized are considered oolongs. Some have more green tea characteristics like Ali Shan, whereas others have black tea characteristics like Bai Hao depending on oxidation levels.
There are two kinds of pu-erh: ripe and raw. Ripe pu-erhs are force-fermented with moisture and yeast, whereas raw pu-erhs are designed to ferment naturally over time, like wine in a cask. Traditionally, pu-erh is made using green tea that is compressed into a dense form like a “brick” or a “puck” (see our pu-erh cakes below) using heat, steam, and a steel or stone tea-mould. Today, loose leaf pu-erhs, like our No. 3 Shu Cha Pu-erh, are also widely available.
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