Wulong Tea

Wulongs are partially oxidized. By varying the degrees of oxidation, a greener (floral and vegetable) or more black (wooded, fruity, roasted) wulong can be obtained.

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Dong Ding Competition 1st Grade | Collection Box

This First Class, award-winning wulong is one of the last one hundred teas in its category from the 6000 lots presented this year at the Luku contest.

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Mucha Tie Guan Yin (roasted)

Produced in the Mucha region, this high grade of Taiwanese Tie Guan Yin was entered into competitions by its producer.

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Mucha Tie Guan Yin 1996

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Pinglin Bao Zhong

Situated in the north of the island, to the south of the capital, the town of Pinglin remains true to the traditional style of "Bao Zhong" with the leaves rolled lengthways into twists.

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Dong Ding Mr. Chang

Over the years, wulongs from Dong Ding Mountain have made quite a name for themselves.

You save 10% - Regular price $13.38
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Jin Shuan

Produced in Taiwan, Jin Shuan is the original “cream wulong”.

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Si Ji Chun

Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards.

Dong Ding Mr. Nen Yu (roasted)

The expertise of Mr. Nen Yu is doubly honored here with this tasty cooking of Dong Ding.

Shan Lin Xi

The mountain of Shan Lin Xi is steep and imposing, highly exposed to the natural elements. Its wild character seems to be reflected in the tea produced in this region.

Ali Shan

From the mountain of Ali Shan, Taiwan, this high altitude wulong is one of our grand classics. 

Bai Hao

Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana). 

Gaba Cha

Gaba Cha is a modern and surprising wulong tea produced in northern Taiwan. 

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