Jasmine Orchard Oolong


If you’ve not been initiated into the wonders of oolong, it sits at the midpoint between unfermented green teas and fully fermented black teas, capturing the best of both worlds. This oolong is redolent with floral jasmine and gorgeous morsels of fruit — mango, apple, strawberry, and peach, plus touch of herbal safflower. We love it both hot and iced. A terrific anytime tea.


Prepare your taste buds for something special. Oolong tea, as exceptional as it is on its own, is sublime when blended with scented flowers, fruits and herbs. Jasmine Orchard Oolong combines the fresh spring tea-taste of oolong with the ethereal sweetness of green tea with jasmine petals, jasmine buds and a multitude of fruits from the orchards of the world. What makes this combination so special? Let’s take a look.

The first component of the blend is of course Oolong tea. For those of you not familiar with this variety, what sets it apart from black and green teas is in the fermentation process. Oolong is said to be semi-fermented, unlike green, which is unfermented and black, which is fully fermented. The process is something like leaving a banana out on a counter – green tea could be compared to a yellow banana, black tea to a blackened, over-ripe banana and oolong somewhere in the middle. As a result, Oolong shares some flavor characteristics of both – they are typically lightly green and floral on the nose with touches of orchid in the cup.

The next component of the blend is a green tea with jasmine petals and jasmine buds. Jasmine, in addition to imparting its luscious floral aroma, infuses the blend with exceptional depth and rich character. (It’s no wonder the jasmine flower is so closely aligned with feelings of love throughout much of the Eastern world.)

Next we’ve added a medley of orchard fruits – dried peach, strawberry, apple and mango. Each of these on their own is great, bursting with juicy flavor. Together they’re sensational. (Incidentally, fruit orchards are common to nearly every civilization on earth – both contemporary and ancient.)

Finally we’ve added safflower petals to brighten the blend and add a soft herbaceous layer. (Interestingly, safflower is one of the world’s oldest crops. In many parts of the world its petals are used to dye fabric. Chemical analysis of textiles dated to the 12th dynasty of Ancient Egypt, 1991 – 1802 BC, has identified the use of safflower dyes.)

Put it all together you’re left with a cup you’ll never forget.

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Large Loose Leaf (~50 cups), Small Loose Leaf (12-18 cups)


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