OXALIS 2024 / 2025

23 (9)21200 Formosa Oolong 60 1 5 This tea harks from a Taiwanese farm in Fujian. Its dark green, curled leaves possess a vegetal fragrance, which after brewing give rise to a compact, pleasantly rounded taste with a subtly roasted note. (9)21132 Da Hong Pao 40 1 2-3 This tea originates in Wuyi County, and is grown on a mountain range bordering the provinces of Fujian and Jiangxi provinces. The leaves are roasted at a higher temperature for than a related tea, Ti Kuan Yin. The voluminous, brown-black leaves brew to make a liquor golden in hue. The tea has an aroma and taste reminiscent of star fruit with notes of tropical wood and roasted pecan. (9)21196 Ti Kuan Yin 'The Iron Goddess of Mercy' 60 0.5 5 Probably the best known Chinese oolong, this aromatic and elegant tea comes from the centre of Fujian Province. The large, rough leaves are pronounced and have a very fine scent. It is recommended for every lover of superior Chinese oolong. SEMI-OXIDISED FLAVOUREDOOLONGTEAS (9)21193 Milk Oolong 60 0.5 5 Semi-oxidised tea, milk flavouring (1.5%). The basis for this tea is a fine oolong from a spring harvest in Anxi, Fujian. Before drying the tea leaves are flavoured via a special method. The origins of production lie in Taiwan. (9)21134 Milky Jasmine Oolong NEW 60 1 5 Roasted Ti Kuan Yin Oolong and Malawi Thyolo Oolong (92.6%), jasmine (4.6%), milk flavouring (1.5%), flavouring. PURE SEMI-OXIDISED OOLONG TEAS CHINA Unlike Taiwanese oolongs, the Chinese varieties are more distinctive in taste, which is a result of a longer oxidation process. Chinese oolongs present a wide range of flavours, lending the tea a delicate note and elegant scent. The main region responsible for growing oolong in China is Fujian. It is widely known that, due to its highly developed tea culture and ideal growing conditions – high mountains and subtropical climate, Taiwan produces the best oolongs in the world. Taiwan and China are traditional producers of oolong teas and roughly 3,000 types are known to exist. SEMI-OXIDISED OOLONG TEAS Traditionally manufactured in China and Taiwan, oolong is a semi-oxidised tea combining the best qualities of black and green teas. In order to give a rich flavour, fresh shoots with one new bud and three leaves are gathered and immediately processed. First the leaves are wilted in warm air and then they are shaken in bamboo baskets so that the edges of the leaves become slightly bruised. This means that there will be a certain amount of oxidation during the subsequent processing. Themost important stage of production is to discern the exact moment necessary to cease further oxidation, which is done by rapidly heating tea leaves sufficiently oxidised. This temperature is higher than for other types of tea. Furthermore, rolling takes place in order to release the aroma and flavour. Finally, the tea is dried over charcoal stoves. There are three basic kinds of oolong teas – darker open-leafed oolongs that are 60 - 70% oxidised, greener balled oolongs also known as jade oolongs, which are 20 – 30% oxidised, and baked or amber oolongs. Like other teas, oolong is full of antioxidants and the vitamins B2, C and E. Standard packaging g kg Standard packaging g kg