Oolong tea or Wu Long (Black Dragon) tea is only partially oxidized after plucking. This is the tea most often associated in America with being the tea served in Chinese restaurants. It does not have the sharp astringence of black tea, but is full-bodied, lightly sweet and floral-tinged.
Diversity and complexity characterize Oolong teas with a wide range of flavor and caffeine content due in part to the various levels of oxidation. Least oxidized, Green Oolongs have natural floral notes. Darker Oolongs have deeper color, many with fruit and chocolate tones. Oolongs may increase metabolism, and can aid digestion & weight loss and ease eczema and psoriasis symptoms.
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