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Rou Gui Oolong
Rou Gui means cinnamon and is from An Xi in Fu Jian in the Wu Yi mountain area. Wu Yi is an area with many stones in the soil and a clay based soil, so that the tea grows slowly and has to struggle for life. This often leads to a very robust flavor. It is a very old type of tea, but less famous than Buda Palm and other teas from the area. This tea developed naturally to the point where it had a slight cinnamon flavor. Farmers then started cloning this tea to make sure that the flavor would stay the same. This Rou Gui is a bit on the green side (lightly oxidized) and is finished off with a bake that accentuates the subtle nutty undertones in flavor.
| 1/16
pound (1 ounce) |
$5 |
 |
| 1/4
pound (4 ounces) |
$20 |
|
| 1/2
pound (8 ounces) |
$40 |
|
| 1
pound (16 ounces) |
$80 |
|
|
 
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Baked Dong Ding Oolong
| 1/16
pound (1 ounce) |
$6 |
|
| 1/4
pound (4 ounces) |
$22 |
|
| 1/2
pound (8 ounces) |
$44 |
|
| 1
pound (16 ounces) |
$88 |
|
|
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Li
Shan Baked
This is a good example of a deeper oxidized
heavier baked tea that tastes good as well as contributes to
health. The aroma is a tangy sweet citrus. The mid level oxidization
and bake contribute to a full body that evolves to citrus only
after a good 30 seconds. Grown at a high elevation, this oolong
is both citric and floral. A very impressive flavor and body
that only leaves one wanting more.
| 1/16
pound (1 ounce) |
$10 |
|
| 1/4
pound (4 ounces) |
$40 |
|
| 1/2
pound (8 ounces) |
$80 |
|
| 1
pound (16 ounces) |
$160 |
|
|
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Competition Winner Dong Ding Oolong (2 Roses)
| 1/16
pound (1 ounce) |
$13 |
|
| 1/4
pound (4 ounces) |
$50 |
|
| 1/2
pound (8 ounces) |
$100 |
|
| 1
pound (16 ounces) |
$200 |
|
|
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Mt
Ah Li Baked Oolong (Floral)
This tea is from Shi Zhou, "Stone Table", an area that is famous for tea production, within the Mt. Ah Li growing region. The Ah Li Shan Range is located in Jia Yi County in West Central Taiwan. The elevation of this farm is roughly 4,600 feet, thus it fits into the category of "high mountain oolong". Tea produced at this elevation is considered ideal for a heavier roast to accentuate the tea’s positive qualities. It is best prepared in a traditional oolong manner, oxidized about 35% and baked just over half way, adding a rich texture. The tea is sweet and floral with an amazing aroma.
| 1/16
pound (1 ounce) |
$13 |
|
| 1/4
pound (4 ounces) |
$50 |
|
| 1/2
pound (8 ounces) |
$100 |
|
| 1
pound (16 ounces) |
$200 |
|
|
 |
Mt
Ah Li Baked Oolong (Fruit)
| 1/16
pound (1 ounce) |
$15 |
|
| 1/4
pound (4 ounces) |
$62 |
|
| 1/2
pound (8 ounces) |
$114 |
|
| 1
pound (16 ounces) |
$228 |
|
|
|
Shan Lin Xi Oolong (Charcoal Baked)
| 1/16
pound (1 ounce) |
$18 |
|
| 1/4
pound (4 ounces) |
$70 |
|
| 1/2
pound (8 ounces) |
$140 |
|
| 1
pound (16 ounces) |
$280 |
|
|
 |
Comp Winner Dong Ding San Deng (Third Tier)
| 1/16
pound (1 ounce) |
$20 |
|
| 1/4
pound (4 ounces) |
$80 |
|
| 1/2
pound (8 ounces) |
$160 |
|
| 1
pound (16 ounces) |
$320 |
|
|
 |
Comp Winner Dong Ding Er Deng (Second Tier)
| 1/16
pound (1 ounce) |
$23 |
|
| 1/4
pound (4 ounces) |
$90 |
|
| 1/2
pound (8 ounces) |
$180 |
|
| 1
pound (16 ounces) |
$360 |
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