A Symphony of Oolongs: My Love Letter to Taiwan’s Finest

One of the things I love most about oolong tea is how beautifully it sits in the middle — not fully green, not fully black, but rich with nuance and possibility. Oolongs are like little love letters from the tea makers, carrying the mark of their land, skill, and care. Today, I want to share a few of my personal favorites that have made their way onto our menu: Jin Xuan, Dark Pearl, and Tung Ting. Each has its own story, and I’ve hand-picked them for the shop because they capture exactly why oolong is so special.

Let’s start with Jin Xuan. Finding the right one took some time — I wanted a Milk Oolong that truly honored its natural qualities, without any added flavors. This one delivers. Grown high in Taiwan’s misty mountains, Jin Xuan develops its naturally creamy texture and silky smoothness thanks to the cool, humid air and rich mountain soil. Sometimes, nature adds an extra layer of magic. Tiny leafhoppers occasionally nibble on the leaves, triggering the plant to produce compounds that give the tea its sweet, honeyed notes and delicate floral aroma. Once harvested, the leaves undergo a careful balance of oxidation, rolling, and drying to capture that gentle, indulgent character. Every steep feels like a soft embrace — layers of sweet cream and flowers that invite you to linger for one more cup.

Then there’s Dark Pearl, a tea that always feels like a cozy sweater on a cool day. Grown in Taiwan’s Tai Tung region, it offers a toasty richness that unfolds alongside a subtle, peachy sweetness. The magic here lies in the roasting. After the leaves are partially oxidized, they’re slowly roasted, allowing warm, nutty, almost caramelized notes to develop. With each sip, you’re met with a full-bodied depth that’s rich but never heavy, bold but beautifully balanced. Dark Pearl is one of those teas that rewards you for slowing down and savoring the moment.

And then there’s Tung Ting, one of my first oolong loves — the tea that pulled me deeper into this world of flavor and tradition. Named “Frozen Summit” for the mountains where it’s grown, Tung Ting undergoes a meticulous processing method. The leaves are oxidized for about 18 hours, then gently tumbled in bamboo baskets — a traditional technique that bruises the edges and encourages complex flavors to develop. The first infusion greets you with a sweet, floral brightness. As you continue to steep, layers of rich nuttiness, buttery smoothness, and subtle fruit unfold. Each cup takes you a little further into its story, inviting you to explore and discover something new with every brew.

For me, these teas are more than just delicious; they’re a celebration of craft, tradition, and the land itself. From the mountain mists to the skilled hands that guide each step of the process, every detail contributes to the character of these extraordinary oolongs. Whether you find yourself enchanted by the creamy comfort of Jin Xuan, the warm embrace of Dark Pearl, or the unfolding journey of Tung Ting, each offers a unique invitation to pause, sip, and savor.

I hope you’ll stop by the shop and share a cup with me. Let these teas take you to the misty mountains of Taiwan, if only for a moment.