Dark Oolong Blend

Our Dark Oolong Blend is a carefully crafted tea made from a harmonious combination of Qing Xin, Jinxuan, and Sijichun cultivars. Grown in Minjian, this blend captures the essence of traditional Taiwanese Oolong craftsmanship while offering a unique depth of flavor.

Qing Xin, meaning green heart, is Taiwan’s most historic and cherished tea variety, forming the backbone of classic Oolong styles like the original Dongding. Jinxuan, known for its creamy texture, and Sijichun, famous for its floral freshness, round out the blend to create a balanced and complex cup.

Since the 1980s, highland and mid-elevation tea regions in Taiwan have expanded rapidly. However, with a strong shift toward greener, lighter styles, many traditional Oolong characteristics have been lost. Our Dark Oolong Blend seeks to preserve these original qualities: full-bodied character, deeper oxidation, and a rich, lasting resonance in the mouth.

Medium oxidation and traditional roasting

This tea is moderately oxidized and medium-strong roasted, highlighting a layered aromatic profile. Expect notes of warm honey, subtle florals and roasted pine nuts. Thanks to the traditional processing, the leaves display the classic reddish edges – a hallmark of skilled craftsmanship.

The body is rich and satisfying, with a long, echoing finish that invites slow, mindful drinking. Over time, this tea matures beautifully, developing deeper aromas and a mellow complexity without losing its vivid character.

Whether enjoyed fresh or aged, Dark Oolong Blend offers a taste of true Taiwanese tea artistry.

Harvest time: spring 2024
Aroma: floral, with notes of honey and walnut
Oxidation: approx. 40%
Roasting: strong
Cultivar: Qingxin, Jinxuan and Sijichun
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blogpost you will find a description of how to brew Oolong tea.
Tip: The aroma in the mouth unfolds best when Dark Oolong Blend is not drunk too hot. Wait briefly until it has cooled down a little in the cup.
This tea is also particularly suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not have to be poured off, simply let the tea leaves sink to the bottom.