Spring Black Oolong

This organic Taiwanese Black Oolong, harvested in the spring of 2024, is produced by the Su family. Grown at an altitude of 2000 meters, this highly oxidized tea benefits from ideal conditions for its development. Unlike black tea, which is fully oxidized, Oolong undergoes a partial oxidation process. Taiwan is renowned for its master tea artisans who excel in the complex art of oxidation. Thanks to the innovations of Grandfather Su, the Su family has developed their production while preserving the biodiversity of the surrounding mountains and forests. Their approach is based on sustainable agriculture, using no chemicals, to maintain ecological balance while offering tea of exceptional quality.