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Oolong Tea
1. Bring fresh cold water to a temp of 195F.

2. Warm your teapot with several ounces of hot water for about 30 seconds and then empty.

3. Add 1 tsp. of tea for each 6 - 8 oz. cup you are making (depending upon how strong of a cup you like). Since different teas have widely varying leaf size, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas use more, with tightly rolled leaves use less.

4. Rinse the leaves. Pour water over the leaves and allow to set just a few seconds. Pour the tea out.

5. Fill your pot again with water. Cover and let steep for 2 to 4 minutes. The time it takes for tea to brew depends on the leaf size. The smaller or more delicate the leaf, the faster the tea infuses.

Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color.

Most green, oolong and white teas are good for multiple infusions. Just add fresh hot water to the pot and increase the steeping time slightly for each subsequent infusion. Repeat until the flavor starts to fade.
Quangzhou Milk Oolong....

"The aroma of both the dried leaves and the brewed liquid is primarily floral, although there is the slightest hint of nutty-creaminess present. The most important aspect, of course, is flavor, and this tea hits the bulls-eye in that respect."

                                           aka Green Oolong

Origin: Doi Mai Salong, Chang Rai, Thailand

Named after its bright jade cup color, this lightly oxidized oolong, being oxidized only about 20%, it is a highly aromatic, green Oolong with a natural sweetness and striking floral scent reminiscent of honeysuckle and gardenia. The liquor is full-bodied, sweet and refreshing, leaving a lingering aftertaste. Very unique. Oolong Teas also known as Wu-long tea ( the new slimming tea that helps burn fat ) are picked by hand during the spring and winter months. Oolong tea is semi fermented which is one of the reasons it has such a unique character compared to Green Tea (unfermented) and Black Tea (fermented). It has the floral fragrant and sweet familiarity of most Oolong, but produces a much heartier and complex taste. Observe the coloration change of the leaf as it turns from green to red-tipped during its infusion. Gentle and remarkably smooth in flavor, with a flowery undertone. Good for multiple infusions.
Jade Oolong
Orange Blossom Oolong
Origin: Taiwan

Originating in Sri Lanka in the Formosa Region, Orange Blossom Oolong has a grade of F.O.P. (Flowery Orange Pekoe). It is combined with jasmine petals, fruit peel and natural flavors giving it a light, airy character with delicate orange flavor. In the background there is a hint of a floral character that adds mystery to the tea. This is an excellent beverage with morning toast and marmalade. The aroma will leave others wondering what's in your cup, so make enough to share. The blend makes for an interesting cup. The added scent of orange makes it truly satisfying and refreshing. The tea is livelyand takes milk well. In tea tasters jargon the tea could almost be described as “jammy”. Its cup characteristics are delicate light liquoring cup with toasty roundness with fruity jasmine notes. This oolong is exceptional as an iced tea as well as being delicious hot.
Quangzhou Milk Oolong
Origin: Fujian Province – WuYi Mountains, China

Milk Oolong, like all Oolongs, is considered a semi-fermented tea meaning it is somewhere between a black and green tea. Its wonderful milky flavor is the result of a sudden shift in temperature during harvest, a rare occurrence to say the least. First, the leaf is plucked and is then withered in air-conditioned rooms until it is has reached the desired level of fermentation. The fermented tea is rocked, or sifted to sort the prime leaf required, and steamed over hot fire. Finally the tea is dried then re-sorted to ensure leaf quality and packed. The tea is produced in relatively small quantities from March to December; in fact, only about 60,000 kg headed for the export market. So how to describe a steaming cup of Milk Oolong? Imagine if velvet somehow took liquid form and was blended with a sweet light cream. You then find yourself swimming to the bottom of a deep well of orchids. It sounds dream-like doesn’t it? Well brew a pot and experience its milky dreaminess for yourself – an amazingly profound tea.
Se Chung Oolong
Origin: Fujian Province, China

Se Chung Oolong has a shorter fermentation time than other Oolongs from Fujian province. Light color tending in a yellowish cup. With delicate exotic flavor notes of a top Oolong combined with green tea characters, this particular tea is much sought after. The defining moment for Se Chung Oolong is purported to have occurred in Fujian Province during the Ching dynasty. An elderly monk who was suffering from a ‘cold sickness’ was unable to be cured by the local doctors. It was known there was a tea maker whose special teas made people well again. The tea maker was summoned to bring his tea to the sick monk. The legend does not tell what became of the monk, nor for that matter what became of the tea maker, but the style of oolong has persisted through the decades and has become on of the predominant oolongs in China - noted for superb flavor and affordable price. The perfect afternoon tea, it should never be taken with milk, lemon or sugar.
White Tip Oolong

Distinct nutty note, intertwined with a subtle peachiness. Dark oxidation. This full-bodied tea is made from well-formed leaves with lots of tips, or buds, and should be washed briefly before infusing to release the fragrance. Most of the time the tea should be steeped for three minutes, although some drinkers prefer the tea steeped a little longer. This is an excellent dessert tea--especially good with chocolate and crème brulee.
Ti Yuan Yin, Iron Goddess of Mercy
Origin: Fujian Province, China

There are several grades of Ti Kuan Yin (a.k.a Iron Goddess of Mercy). This particular type is the premium grade - below the superior grade but has many of the characteristics of top Ti Kuan Yin Oolongs. It has been written that Ti Kuan Yin is at first bitter, then sweet and finishes with a fragrance, which lingers on your palate. We find this particular grade is sweet with a fragrant finish and has no bitter notes.
The name Iron Goddess of Mercy came from a farmer named Mr. Wei. At the temple dedicated to Kuan Yin he was asked what is the name of his special tea. It must be called Ti Kuan Yin in honor of the iron statue to Kuan Yin he replied. As the name was a good one, it has never been changed.
Oolong tea is a class of tea and also a common name for a tea. It is also known as “Blue Tea”. Not as processed as black tea but more so than green tea, oxidation is stopped somewhere between. Although it has a taste more akin to green tea than to black tea, it does not have the stridently grassy vegetal notes that are typically found in green tea. The best Oolong has a fine nuance flavor profile.

The term "oolong" means "black dragon" or "black snake" in Chinese. Legends describe the origin of this curious name by which the owner of a tea plantation was scared away from his drying tea leaves by the appearance of a black snake. When he cautiously returned several days later, the leaves had been oxidized by the sun and gave a delightful brew. Another tale tells of a man named Wu Liang who discovered oolong tea by accident when he was distracted by a deer after a hard day's tea-picking. By the time he remembered about the tea, it had already started to oxidize. Others say that the tea is called "oolong" because the leaves look like little black dragons that wake when you pour hot water on them.
The oxidation period for oolong is about half that of black tea. Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Oolong tea is processed according to the following steps: Withering by means of sun or air drying to remove some moisture. Bruising the edge of the tea leaf by rolling, tumbling or shaking to bruise the outer edges of the leaves, creating more contacting surface for oxidization. Once the veins become clear and the edges of the leaves become reddish brown, while the center remains green, the oxidation process is stopped by firing. Depending on the quality of the leaves, they will be fried either by hand (for premium tea) or by machinery to stop further oxidation. Cooling comes next and then additional drying, if needed, to remove excessive moisture. The oxidation process will take two to three days.
Lemon Basil Oolong
Origin: Taiwan

A delicate tea blend that remains true to it’s name. Like a refreshing desert with a touch of something special it is a trendy finale to the perfect dinner. An elegant decoration with fine marigold blossoms underlines this premium image. Tea production first began in Taiwan in the 1850's when tea planters from the Chinese province of Fujian, home to some of the world's finest and most complex teas, emigrated to the small island nation. They recognized that the mountain climate and high elevations were optimal for Oolong production. Interestingly Oolongs follow almost the same production as black tea. The major difference between the two is in its shorter fermentation period - Oolongs are often referred to as semi-fermented teas - Formosa Oolongs undergo a 60% shorter fermentation period. The result is a deeply complex tea that has characteristics of both black and green teas. Ingredients: half-fermented tea, basil, lemon granules (fruit (lemon juice), malt dextrin, natural lemon oil, gelling agent: sodium alginate), flavoring, marigold blossoms.
Blue Orchid Oolong
Blue Orchid Oolong
Country of Origin: Fujian Provence, China

Aside from its enchanting heritage, Blue Orchid Oolong is truly exceptional in the cup - layers of orchid blend with notes of minerals, wheat bread and hints of dry white wine on the finish – an exceptional tea. In some parts of rural China this exceptional tea is known as the compassionate oolong. The name stems from an ancient legend that highlights the benevolence of Guan Yin and the leaf style of the Blue Spring. According to the legend, there was a village that was suffering from a great drought. The local tea crop the villagers relied on for income had all but withered away to nothing. In desperation the villagers began to make offerings of what little they had to the only deity they though might be able to help, Guan Yin. Who eventually saved the village by tipping over a pitcher of water. At the spot where its contents spilled out, a miraculous spring of water began to gush out of the dry ground. The village was saved and decided that to honor the goddess. They began adding delicate blue mallow flower petals to their tea to represent the crystal blue water of the miraculous spring.
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