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A tea like an exquisite little paradise! The Dark Pearl Oolong is cultivated in the Tai Tung Region in eastern Taiwan and belongs to those Oolongs that are fermented longer. The excellent climatic conditions with overrich rainfalls and plenty of sunshine form the ideal preconditions for this wonderful tea. The leaf is carefully hand-picked and is then shaped into its distinct pearl form by repeated, careful rolling. The glowing amber cup envelops a highly aromatic scent of tropical fruits, the flavour notes of which you will detect again on your palate.

 2-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre

The word Oolong means “black dragon” and bears an indication of the particular production method. This select Oolong speciality fascinates with its beautiful, open and very carefully processed leaf. The many silvery-white tips are high-grade, unfermented leaf tips. They do not only look good, but also give a very remarkable tenderness to the tea. The elegant, very harmonious and flowery aroma is the reason why so many tea experts call it “the champagne among the teas”. An absolute dream for Oolong specialists!

 2-3 minutes brewing time

90° - 100 °C water temperature

4-5 heaped tsp./1 litre

This select speciality is only produced in the mountainous region Nantou in Taiwan and is valued highly by tea connoisseurs around the world. It is firmly rolled and only briefly fermented as opposed to other Oolongs. The relatively short fermentation time ensures the rather light and fresh character, in contrast to the rather heavy, dark Oolongs which have a more tangy depth and spicy body. The leaf structure shines in olive and jade shades. The cup is a light amber colour. The first infusion is very vivid and reminds of the scent of peach blossoms.

 2-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre

This leaf with its many shades of green and brown is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment leaves only the edges fermented, whereas the leaf centre remains green. This quality has a fleshier and more finely processed leaf than standard Oolongs. The cup shines in a brassy colour. The infusion shows the blaze of colour with the differences between intense green and brown colours. The tea has a slight black tea character with a pleasant sweetness and a slightly doughy note.
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 2-3 minutes brewing time

90° - 100 °C water temperature

4-5 heaped tsp./1 litre

Oolong is a speciality, which had originally been produced in the Taiwanese mountains. After plucking, the teas are fermented to approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
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 2-3 minutes brewing time

90° - 100 °C water temperature

4-5 heaped tsp./1 litre

The Jade Tung Ting Oolong from the Nantou District in the Taiwanese highlands forms the base of this speciality. The production process is very similar to those of Jasmine or Rose tea production. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may “rest” before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth green tea with a subtle sweet, fruity cinnamon note.

 1-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre