This is a "pre-order" item. It is still being pressed this week. We will ship it as soon as it is ready!

Ok, now THIS is an interesting tea. This incredible tea was crafted with great care and special attention. This was the first time we found Yunnan tea farmers experimenting with making a traditional oolong style tea from the Assamica large leaf varietal of leaf normally reserved for puerh. It works so well. You have lovely toasted grain and nut notes. There is a ripe orchid aroma mixed with baking chocolate. It is very similar to a Taiwanese Dong Ding Oolong. It's like a puerhoolong so we called it "Puulong"!

This material comes from Yiwu. These trees are traditionally made into sheng puerh tea. These farmers hired an oolong expert from Taiwan to show them how to make Oolong tea. It worked out better than we would have expected. The process involved an early sun drying stage after picking. There was controlled withering and multiple stages of shaking and cooling to introduce color to the edges of the leaf while keeping the rest green. The kill green was done over a pan. Charcoal roasting was done in traditional baskets. Then the leaf was dried in the shade and intentionally stored in large Jianshui jars.

This is a beautiful tea and we are excited to be able to offer it to you. These cakes are 100 grams each.

Brewing Instructions

Brew this tea like you would a sheng puerh tea or an oolong. 

Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.