Cinnamon Wu-Long (Oolong) Tea

Our warming and smooth Cinnamon Wu-Long (Oolong) Tea.

Our Cinnamon Wu-Long Tea is a blend of organic Ceylon (Sri Lankan) cinnamon with our White Tea Wu-Long.  The cinnamon has a smooth, sweet, and subtle floral flavor with a pleasant aroma, and blends well with the balanced, smooth, and naturally fragrant White Tea Wu-Long. 

The White Tea Wu-Long (“wu-long” is synonymous with “oolong”) that is blended with the cinnamon is sourced and produced at the crown tip of the Tai Mu mountain in South Fujian. From early September, sturdy late-harvest white tea leaves are plucked for the wu-long tea. By this time in the season, the tea plants have what is called “autumn golden sun energy” - they have enjoyed spring and summer rains, bright sunshine, mist and mountain dew, and the large leaves possess a rich and mature aroma. Teas from this harvest season are referred to as having Gao Xiang, or “High Fragrance”. Immediately after being harvested, the leaves are spread on a cloth to wither for a few hours. When they become soft enough, they are rolled and placed in a cloth-lined bamboo basket. These baskets are placed on shelves lining the walls of a small room, at the center of which is a charcoal stove and a pot of simmering mountain spring water. This arrangement maintains a hot and humid environment in which the buds can oxidize and ferment for a few hours. During this time, the tea is periodically sampled to observe the color and flavor change, as the day’s weather may effect the pace of the process. Once the tea has reached about 40% oxidation, it is removed and shaken in order to cool.