OOLONG TEA
Oolong tea, semi-fermentation tea from range of 10-85m, the most famous and popular tea in Fujian and Taiwan. Due to more and more people like the green tea, so the fermentation has reduced from the traditional 35-50m to average 20m today. Two major production regions for fine quality Oolong are Taiwan and Fujian, China.

Oolong tea is able to abstract more Tannin (polyphenols) which is known for its benefits in prevention against cancer.

There are two main different manufacturing processing for Oolong, one is rolled to curly ball mainly for spring and autumn/winter harvests, and long loose shape for the summer crops. The aroma and taste of Oolong are very vivid and profound than green, white or yellow tea.

Oolong can easily attract tea lover's attention with its profound natural mixed of fruity, flowery and nuts aroma. There are more varieties for your choice, light fermentation to roasted classifications.

For those who would like to enjoy green tea but have stomach problem, Oolong is a good alternative choice. It is the tea used in Chinese traditional tea ceremony, i.e. Kung-Fu tea ceremony.

Lan Ting's Selections:
-- Various Oolong from high mountain region in Taiwan
* Taiwan Da Bang Oolong
* Taiwan Alishan Jinxuan Oolong
* Taiwan Alishan Oolong
* Taiwan Lishan Oolong
* Taiwan Dong Ding Oolong
* Taiwan Lu Gu Oolong
* Taiwan Meishan Oolong
* Taiwan organic Four Season Oolong
* Taiwan organic Jade Oolong
* Taiwan organic Oriental Beauty
* Taiwan Shanlinxi Oolong
* Taiwan Song Bou Ling Bao Zhong
* Jasmine Oolong (Scented)
* Gui Fei Oolong (Honey taste)
* Osmanthus Oolong (Scented)
* Lavender Oolong (Scented)
* Taiwan Oolong (tea bag)
* Osmanthus Green (tea bag)
* Osmanthus Oolong (tea bag)
-- Various Oolong from high mountain region in Fujian
* Wuyi Da Hong Pao - Fujian
* Anxi Tie Guan Yin - Fujian
** Roasted
** Delicate
* Huang Jing Qui (Golden Osmanthus) - Fujian
* Chi Lan Oolong
* Wuyi Da Hong Pao
* Wuyi Shiu xian
* Zhaozhou Orchid Phoenix Dan Chong

Suggestions & Tips:
-- Temperature: between 85 to 99 (subject to fermentation and roosted level)
-- Infusion time:1st - 3rd round between 45 second - 1 minute, after that adjust to taste (max. 3 minutes)
-- Tea ware: Yixing teapot, ceramic or porcelain