Oolong Collection

Three oolongs from Anxi, Fujian, chosen to show just how varied this style of tea can be.

Start with the fresh, floral character of Tie Guan Yin, move into the rounded, gently savoury Mao Xie, then finish with the deeper warmth of our Medium Roast Ben Shan. Across the three you'll find orchid, green grape and sweet cream alongside toasted grain, hazelnut, caramel and soft roasted notes.

A great introduction to oolong, or an easy way to explore three very different expressions side by side.

Includes:
Tie Guan Yin - Autumn 2024
Mao Xie - Autumn 2024
Medium Roast Ben Shan - Spring 2024

Gongfu Style | 5g : 100ml
Our favourite way to brew oolong. Use a gaiwan or small teapot and steep the leaves for around 30–60 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.

Western Style | 1g : 100ml
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3–5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.

Grandpa Style | 1g : 100ml
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.

When to Drink
Oolong naturally contains caffeine, although the amount will vary depending on the tea and how you brew it. If you're sensitive to caffeine, we'd recommend enjoying it earlier in the day.

Water Temperature
For rolled oolongs like Tie Guan Yin, Mao Xie and Ben Shan, we recommend 90–95°C. Hotter water will generally produce a fuller, stronger cup, while slightly cooler water can bring out more of the softer floral notes. Experiment with temperature, leaf and steeping time to find what tastes best to you.