Oolong Teas

Organic Tung Ting
This tea has a wonderful gardenia like fragrance that comes naturally from the plant itself. Skillfully produced entirely by hand, this top grade tea has the refreshing character of green tea with the appealing complexity of Oolongs.

Anxi Oolong
This tea comes from a region in Southern Fujian province in China famous for oolong production. It is a "table tea" good for everyday enjoy-ment. It has a taste that is smooth goes well with any meal or just by itself.

Oolong Tea
Oolong tea is partially oxidized. Skillful timing and careful handling during the manufacture process create a wide variance of flavors, colors, and aromas. Oolongs can be infused several times, and are the teas used in the traditional Gung Fu Tea Ceremony. Oolong or "Black Dragon" tea helps boost metabolism, digest body fat and block carbohydrates. Hence it can be used as part of a weight loss regimen.

Deluxe Ti Quan Yin
Also called the Iron Goddess or Tieguanyin, this tea was named after the Chinese goddess of compassion. It is the most well known, celebrated and prized among the oolongs. It requires at least eleven different and precise leaf rolling motions in its processing. The leaves are roasted and then tightly rolled into small pellets. This medium oxidized oolong is complex with a flowery and aromatic yet fruity flavor and a lingering toasted and woodsy aftertaste.

The Tea Plant

About Oxidation

After water, tea is the most popular beverage in the world today.

All varieties of tea - white, green, oolong, black, roasted or smoked - come from the same plant. The differences in the results have to do with the method of processing the leaves after they are plucked.

As its Latin name suggests - Camellia Sinensis - the tea plant is an illustrious member of the camellia family.

The tea plant thrives best in a wet climate with a temperature ranging from 50 to 86 degrees Fahrenheit.

In the wild, the tea plant reach 30 to 100 feet in height. However, on plantations the plants are pruned to between 3 and 5 feet to facilitate plucking.

It takes 5 or 6 years for a tea plant to reach maturity, but the life of a cultivated tea plant ranges from 30 to 50 years.

Oxidation not Fermentation
Oxidation results when organic matter is exposed to oxygen - as when a cut apple turns brown. Green tea is left unoxidized and the range of Oolongs are created from partial (12 to 20% for green Oolongs) to longer oxidation (60 to 70% for dark Oolongs). Black tea is completeley oxidized. The degree in oxidation is partially responsible for the amount of caffiene and tanins in tea.

Fermentation is a process when a yeast and or bacteria is added to food to produce alcoholic beverages, bread, and preserved or pickled foods.


Premium White Teas

Organic Silver Needle
Also called "Yinzen", Silver Needle is the finest representative of white tea from China. The tender tips, covered in silver-white downy hairs are plucked within 48 hours or less after sprouting. Produces a fragrant, sweet, light-yellow tea with a subtle mushroom-like flavor. High in anti-oxidants and low in caffeine.


White teas are the least processed of all teas. They are picked and allowed to wither and slightly oxidize. It has more anti-oxidants and less caffeine than green tea.

Organic White Peony
Also called "Bai Mudan", this tea is from the Fujian province of China. Made in early spring with leaf and buds sets. This tea has a smooth and velvety texture, brews with subtle mushroom-chestnut notes and infuses a delicate yellow liquor.

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