October 2018 Issue
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Oolongs for October

by Cynthia Fazekas

Sure, the rest of the world might be apple and pumpkin smitten right now, but tea aficionados are thinking about oolong teas. As the weather cools, and our bodies adapt to the season, a warm, toasty rock oolong or a crisp, lilting jade oolong sooth the soul and palate.

Oolongs are a widely diverse category, ranging from highly oxidized/roasted to barely oxidized and quite green. Let your customers explore these highly sought options for a truly exceptional taste experience:

  • Wuyi “Ensemble” Rock Oolong - From the Fujian province of China, this oolong grows from gaps in the mountainous terrain. Complex and nuanced, it offers notes that are mineral, fruity, and lingering.
  • Jade Oolong – From the beautiful mountains of Taiwan, known as Formosa in tea parlance. Barely roasted, green and lush, delicate floral notes, and long lasting complexity.
  • Formosa Bai Hao – This tea’s other name is Oriental Beauty and is quite suitable. Made from fuzzy white buds and primary leaves, it is more oxidized and yields a cup with lovely notes of peach, honey, and some hints of floral... more