This is an exquisite hand-harvested oolong produced in small batches by a family-run operation that has won many awards in tea competitions throughout China and the US. Their specialty is in making high-end Dancong Oolongs which are unique to their region in the mountainous and humid southeastern corner of Guangdong Province, China. It has complex floral and sweet woody notes, smooth mouthfeel, and a persistent, enchanting aftertaste.
Grown at an altitude of 2000 feet, 8 Immortals Oolong has its own unique tea cultivar. After harvesting the leaves, it goes through a carefully monitored process of sun-drying and repeated oxidizing, rolling, and fluffing. This meticulous crafting yields a tea of abundant natural fragrance that can fill a room. It has complex floral and sweet woody notes, a smooth mouthfeel, and a persistent, enchanting aftertaste. Each infusion of this tea is as diverse and entertaining as the group of folk heroes for whom it is named.
- High-mountain Dancong Oolong
- Origins: Guangdong Province, China
- Award-winning Oolong at Global Tea Championships
- Sample ~ 5 servings
- Bulk 2 oz ~ 37 servings
- Bulk 1/2 LB ~ 148 servings
- AND leaves can be re-infused 3-4 times!
- Lifestyle-Friendly: Vegan, Paleo, Keto, Kosher-certified facility
- Caffeine: Medium
Ingredients: oolong tea
Read our firsthand account of making tea with Tea Master Huang in our blog.
Immortal Dragon Cocktail - Special collaboration cocktail made with FEW Spirits Immortal Rye Whisky that is brought to proof with our cold-brewed 8 Immortals oolong
Plant-Based Sachet Material:
Our sachet tea bags are made using a certified non–GMO sugarcane-based material called NeoSoilon® and do not contain any petroleum-based plastics. Our material is a plant-based alternative, obtained from sugarcane fibers, which is 100% biodegradable and compostable.
- Uplifting, yet reduces Stress Hormone Levels
- Increases Focus and Mental Awareness
- Anti-Bacterial, Anti-Viral
- Anti-Oxidant, Anti-Aging
- Calorie-free, Fat-free, Gluten-free
Tea leaves destined to become oolong teas are “bruised” to allow the release of some of the polyphenol oxidase present in the leaves. Oolong teas are allowed to ferment for less time than black teas before they are heated and dried. Consequently, the catechin, theaflavin and thearubigin levels in oolong teas are generally between those of unoxidized green and white teas and completely oxidized black teas.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.