Jade Oolong: Contemporary trade term like Amber oolong coined by Thomas Shu in 1996 to describe Taiwan’s greenish type of oolongs. It is also sometimes called “fragrant” oolong because it is so aromatic. Jade oolongs may be made from several different varietals but never from Tieguanyin or Wuyi types used for Amber oolongs. The oxidation [...]
read more »The long delicate, hand-processed leaves of Mauna Kea’s 2010 First Flush Oolong are something to behold. Taka is getting better and better at replicating China’s Oolong process of olde. The dry leaves have the familiar floral scent of a Chinese or Taiwanese Oolong, but with a wisp of something more fresh, like the smell of [...]
read more »I recently spoke with Adrienne Ann Etkin of Admari Tea about her milk oolong. I also had a chance to try this milk oolong, and it was wonderful. It was easily the most powerful milk oolong I’ve ever tasted. This is what Adrienne has to say: “Any High Mountain Taiwanese (or Chinese) Oolong that has [...]
read more »I’ve read a lot on Milk Oolong, this type of Oolong naturally imparts a creamy, milk-like aftertaste. While many fakes have appeared on the market – having been steamed over milk, Nav from thepuriTea personally travels to the country of origin to seek out the teas to be sold — which means that the milk [...]
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Tea bags are a product of convenience; they are easy, cheap, and clean. But if you’ve only ever drank tea that was a product of a tea-bag, you are missing out. Tea-bags used to only be filled with dust and fannings which are all the little pieces leftover from different processing methods. Through the years, [...]
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