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For the uninitiated: oolong makes for a fascinating discovery. This dark leaf comes from southern Fujian in China, and is developed in Anxi, along the Hei river. Farms producing Ti Kuan Yin (one of the prime and most widely-enjoyed oolongs) are typically small, family-operated, and tend to utilize traditional methods unchanged by time.
The winding villages in the mountainous Anxi region live for oolong. It's the lifeblood of one in three families and its farming is at the heart of commerce and culture.
So what's so special? Let's begin with health. Properties of oolong range from the tisane being used as a tonic for common ailments to its anti-carcinogenic benefits being studied and explored. It's gentler on the system than a black tea, and richer than a green. The three are from the same plant family, originally; with green tea being the unfermented result, black tea being fully fermented, and oolong in the middle: partially fermented.
This tea's flavor is also worth noting. Somewhat sweeter than black or green, oolong is less likely to be blended as its flavor requires little adjustment. Rather it is taken hot or cold- the preferred tea to accompany a meal. Best of all this tea is non-caloric when unmixed. Often touted for its weight positive benefits, its origin is one of simplicity and gifts: a tale of a tea maker and his encounter with the goddess of mercy who noted his honest offerings and rewarded him with a secret. And today? Ti Kuan Yin is the most popular oolong worldwide. Find out why today.
Base leaf: Oolong organic tea
Health properties: Anti-carcinogenic properties, weight positive, bone positive.
Flavor strength: Medium, floral. This blend's primary collection is orchid-floral, a complex and smooth flavor with a deep finish.
Caffeine: Medium.