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.

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.