Oolong Tea is semi-fermented, which is one of the reasons it has such a unique character. The partial fermentation gives the tea a little bit more body than a Green Tea but less body than a Black Tea ... and interestingly, it gives the flavour a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. During this process the characteristic ‘curly’ leaf is also created. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavour profile.

Due to the very high grade of our Phoenix Oolong from the Fujian Province - it's at its best after several steepings - you simply add more hot water to enjoy this tea again and again. Discover for yourself which steep is your favourite until the flavour is exhausted (ours is steep no 3).