Oolong is a traditional Chinese type of tea somewhere in between green and black in oxidation. Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. The leaves undergo a wilting process whereby they are sun or air dried to remove some moisture. The leaves are then bruised to create a larger surface for the oxidization process. The leaves are then tumbled and fired to halt any further oxidation. Finally the oolong leaf is cooled and dried to remove any excessive moisture. Oolong teas generally contain approximately 3.75mg of caffeine per fluid ounce.

White tea is tea made from new growth buds and young leaves which have been steamed or fired to inactivate polyphenol oxidation, and then dried. The buds may be shielded from sunlight. White tea tends to have the lowest concentration of caffeine with levels as low as 2.0mg per fluid ounce.

China Pu-Erh TBD

Iron Goddess of Mercy Oolong This semi fermented tea provides a bit more body than a green tea but less than a black.

Oolong Orange Blossom This semi fermented tea provides a bit more body than a green tea but less than a black. This particular Oolong is delicately flavoured with orange peel and jasmine flower petals.

Pai Mu Tan (White Peony) This is the highest grade of white tea available before one enters the pricing stratosphere of Peony White Needle Tea. Only the special two leaves and a bud are selected