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.

If tea were a rock band, black tea would be the lead singer—smooth, powerful, and impossible to ignore. It’s got stage presence, a deep voice, and just enough edge to keep things interesting. What gives black tea its signature strength and slight astringency? Tannins. These naturally occurring compounds give it structure, depth, and a bit of that “oomph” you feel with every sip. Around the world, black tea is beloved for its rich flavor, energizing kick, and comforting familiarity.

But behind the bold flavor and dark liquor lies a process that’s anything but casual. Black tea is crafted through careful, time-honored steps: plucking, withering, rolling, oxidizing, and drying. Let’s take a backstage tour of how those glossy green leaves turn into the black tea icons you know and love—featuring a few standout stars from our shelves at Cup of Tea Oregon.

The Pluck: Only the Best Leaves Make the Cut

It all begins with the harvest. The finest black teas start with the top two leaves and a bud, gently plucked by hand. This is known as “fine plucking,” and it ensures the tea will have complexity and elegance in the cup. For example, teas like Darjeeling are meticulously hand-harvested in the Himalayan foothills to preserve their delicate floral and muscatel character.

Withering: Getting Loose (But Gracefully)

After plucking, the leaves are spread out to wither, usually for 12 to 20 hours. This allows moisture to evaporate and makes the leaves more pliable for rolling. But it’s more than just drying—the enzymes begin waking up here, laying the groundwork for the flavor transformation ahead.

Rolling: Let the Oxidation Begin

Once withered, the leaves are rolled—either by hand or machine—to twist and lightly crush them. This breaks the cell walls and releases essential oils, beginning the magic of oxidation. Rolling not only shapes the leaves but affects the body, briskness, and aroma of the final tea. Our Keemun black tea, for example, features beautifully twisted leaves that brew up sweet, smooth, and ever-so-slightly smoky.

Oxidation: The Flavor Remix

Here’s where the true transformation happens. During oxidation, the leaves darken as their enzymes interact with air, developing the rich color and flavor black tea is known for. Teas like Assam benefit from full oxidation, resulting in that robust, malty profile that’s perfect for powering through your morning.

Drying: Locking in the Vibe

Finally, the tea is dried to halt oxidation and preserve all that flavor. Moisture levels drop to just around 2%, stabilizing the tea for storage and shipping. In teas like Kumari, a black tea from Nepal, the drying process seals in bold notes of chocolate and malt, with golden tips that look as luxurious as they taste.

Greatest Hits from Cup of Tea Oregon:

• Assam – Malty, bright, and bold. A classic Indian tea perfect for breakfast or adding milk and honey.
  Shop Assam

• Keemun – Smooth, slightly smoky, and subtly sweet. This Chinese tea is a must for fans of English Breakfast-style blends.
  Shop Keemun

• Darjeeling – Light, floral, and muscatel. Often called the “Champagne of tea,” it’s elegant and layered.
  Shop Darjeeling

• Kumari – From Nepal’s first organic tea garden. Expect chocolate notes, golden tips, and a rich mouthfeel.
  Shop Kumari

Black tea may be bold, but it’s also incredibly nuanced—and understanding how it’s made adds a whole new level of appreciation to your daily cup. Whether you’re team malty Assam or vibing with a sweet Keemun, we invite you to explore our black tea collection online or in-store at Cup of Tea in Clackamas.

Because every great day deserves a strong opening act.

There’s something mysteriously magical about Pu-erh tea. Maybe it’s the fact that it’s aged like a fine wine, or maybe it’s the earthy, almost funky flavor that somehow tastes like a deep forest after rain. Either way, this tea has a whole vibe—and if you haven’t fallen under its spell yet, oh honey, you’re in for a ride.

Pu-erh (pronounced POO-air, like the polite ghost of a sneeze) is tea that’s been fermented. But we’re not talking pickles or yogurt—we’re talking a slow, earthy transformation that turns tea leaves into something deep, dark, and delightfully different.

These aged and fermented teas are revered throughout Asia for their unique taste and medicinal benefits. Pu-erh can be classified in two ways, depending on how it’s processed:

Sheng (Raw) Pu-erh

This is the ancient, slow-artisanal route—the “Sheng” or raw variety. Traditionally, loose green tea is compressed into cakes and then allowed to age… patiently. For a properly matured Sheng Pu-erh, we’re talking 30+ years of fermentation. But for some of us? We actually love it young. A raw Pu-erh just a few years into its journey can have bold flavors—more bitterness, more pungency, and a lively, grassy bite that wakes up your palate. It’s sharp, bright, and slightly wild—like a green tea with an adventurous streak. Over time, those rough edges mellow into something elegant and complex, but the youthful bite has a charm all its own.

Shou (Ripe) Pu-erh

Now for the impatient among us—hello, we see you—the 1970s brought us a game-changer. Ripe Pu-erh (aka “Shou”) skips the decades and instead goes through an accelerated fermentation process. Think tea spa: the leaves are kept moist and warm in big piles for about 45–60 days, encouraging beneficial microbes to do their thing. Then it’s pressed into cakes, bricks, or cute little nests. The result? A dark, mellow, earthy tea with a smooth, sometimes chocolatey richness. It also has more caffeine than its raw cousin—because sometimes you need your tea to bring the energy.

Now that you’ve met the two branches of the Pu-erh family, let’s sip on some standouts straight from our shelves at Cup of Tea in Clackamas:

2006 House Pu-erh

Ripe • Bold • Earthy
This 18-year-old Shou Pu-erh is what we lovingly call “the wise one.” Rich, smooth, and grounded, it opens with sweet, woody notes and finishes with a pleasant maltiness. Perfect for stormy afternoons, journaling moments, or just pretending you’re a forest wizard with impeccable taste.

Haiwan Mini Pu-erh Brick

Ripe • Smooth • Hints of Vanilla
Don’t let its small size fool you—this mini brick is big on flavor. Produced by the famous Haiwan Tea Factory, it delivers a rich, full body with subtle notes of vanilla and dark earth. It’s the kind of tea that makes you want to speak in haiku and wear linen.

Sticky Rice Tou Cha Ripe

Ripe • Sweet • Nostalgic
This one’s a fan favorite. Infused with an herb called Nuo Mi Xiang (aka the aroma of sticky rice), each little nest brews up a cup that’s equal parts cozy and complex. Sweet, earthy, and totally snackable—even though it’s tea. Like a warm hug from a friendly rice dumpling.

Whether you’re here for the long-aged elegance of Raw Pu-erh or the comforting depth of Ripe, we’ve got the perfect cup waiting for you. Come visit us at Cup of Tea in Clackamas or explore the full Pu-erh collection online—because sometimes the best adventures start with a little fermentation.

Long live the funk.