The G.S. Haly Company - Tea Revives the World

Oolong Teas

Oolong Tea - Any variety of Camellia sinensis that undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea’s enzymes are partially oxidized to create a liquor that ranges from reddish brown to green to pale yellow. The G. S. Haly Co. standard collection of Oolongs focuses on those famous and finest types mostly from Taiwan and China.

China Origin:

Line # Name

5141 Ti Kwan Yin Oolong

Origin: Fujian, China
Case Weight: 11 lbs
Kosher: Yes

Ti Kwan Yin loosely translated means Iron Goddess of Mercy. Produced in the Mt. Wu Yi Shan region, Fujian (Fukien) province, China's oolong teas tend to be more heavy and full-bodied, compared to their Formosa counterparts. Most recently this tea has been called “Wu-Long” by some purveyors. The tea bushes from which these oolongs are picked are short, spreading shrubs with glossy, dark green leaves with curling, serrated edges. The tightly twisted leaves produce an aromatic, amber liquor that has an invigorating, full-bodied sweet taste with a long-lingering aftertaste.

5143 Magnolia Oolong

Origin: Fujian, China
Case Weight: 11 lbs
Kosher: Yes

The oxidation of this base tea is between 20–25%, making this a very green and sweet Oolong. The tight roll is reminiscent of Tung Ting Oolong from Formosa. This tea is scented in the same manner as Jasmine teas but with Magnolia petals.

Taiwan Origin:

Line # Name

27567 Oolng Fanciest

Origin: O mei, Hsin Chu Hsien, Taiwan
Case Weight: 5 lbs
Kosher: Yes

Often referred to as the "Champagne of Teas," Oolong is often the personal choice of professional tea tasters. Fancy Oolong is hand picked once a year, when the flavor is at its finest. Mostly grown in the Omei area of the Hsinchu county, the leaves are naturally curly and the tender sprouts are picked during the peak of summer. This tea is a compromise between black and green tea. The leaves are only partly oxidized and turn a greenish brown. The term "Fancy" refers to the best grade produced and is distinguished by its delicate peach pit flavor while the "restaurant" type produces a heavy, flat, dark cup, more like a low grade China black. Oolong, although not much lower in caffeine, is considerably lower in acid content than black tea. The better grades have a crisp, dry, greenish brown leaf with silver tips. The common grades have a dark brown to black appearance with cruder, shorter leaves. Oolong Fanciest is truly spectacular. It is silver tipped and its oxidation level of about 40% makes the taste incredible. This tea provides many infusions and each have a different flavor profile. Silver tipped, 60% oxidation

27568 Oolong Choicest

Origin: O mei, Hsin Chu Hsien, Taiwan
Case Weight: 22 lbs
Kosher: Yes

Extra large, silver tipped leaf

24270 Oolong Standard

Origin: O mei, Hsin Chu Hsien, Taiwan
Case Weight: 55 lbs
Kosher: Yes

Large coarse leaf creates a full mellow cup. Chinese restaurant style.

450 Green Dragon Oolong

Origin: Luku Township, Taiwan
Case Weight: 11 lbs
Kosher: Yes

This very lightly oxidized Oolong (less than 10%) is so sweet and floral you would think that it was perfume instead of tea. The cup is slightly buttery and nutty with a smooth finish and medium bodied mouth feel.

Line #	Name
5141	Ti Kwan Yin Oolong Origin: Fujian, China Case Weight: 11 lbs Kosher: Yes Ti Kwan Yin loosely translated means Iron Goddess of Mercy. Produced in the Mt. Wu Yi Shan region, Fujian (Fukien) province, China's oolong teas tend to be more heavy and full-bodied, compared to their Formosa counterparts. Most recently this tea has been called “Wu-Long” by some purveyors. The tea bushes from which these oolongs are picked are short, spreading shrubs with glossy, dark green leaves with curling, serrated edges. The tightly twisted leaves produce an aromatic, amber liquor that has an invigorating, full-bodied sweet taste with a long-lingering aftertaste.
5143	Magnolia Oolong Origin: Fujian, China Case Weight: 11 lbs Kosher: Yes The oxidation of this base tea is between 20–25%, making this a very green and sweet Oolong. The tight roll is reminiscent of Tung Ting Oolong from Formosa. This tea is scented in the same manner as Jasmine teas but with Magnolia petals.

Line #	Name
27567	Oolng Fanciest Origin: O mei, Hsin Chu Hsien, Taiwan Case Weight: 5 lbs Kosher: Yes Often referred to as the "Champagne of Teas," Oolong is often the personal choice of professional tea tasters. Fancy Oolong is hand picked once a year, when the flavor is at its finest. Mostly grown in the Omei area of the Hsinchu county, the leaves are naturally curly and the tender sprouts are picked during the peak of summer. This tea is a compromise between black and green tea. The leaves are only partly oxidized and turn a greenish brown. The term "Fancy" refers to the best grade produced and is distinguished by its delicate peach pit flavor while the "restaurant" type produces a heavy, flat, dark cup, more like a low grade China black. Oolong, although not much lower in caffeine, is considerably lower in acid content than black tea. The better grades have a crisp, dry, greenish brown leaf with silver tips. The common grades have a dark brown to black appearance with cruder, shorter leaves. Oolong Fanciest is truly spectacular. It is silver tipped and its oxidation level of about 40% makes the taste incredible. This tea provides many infusions and each have a different flavor profile. Silver tipped, 60% oxidation
27568	Oolong Choicest Origin: O mei, Hsin Chu Hsien, Taiwan Case Weight: 22 lbs Kosher: Yes Extra large, silver tipped leaf
24270	Oolong Standard Origin: O mei, Hsin Chu Hsien, Taiwan Case Weight: 55 lbs Kosher: Yes Large coarse leaf creates a full mellow cup. Chinese restaurant style.
450	Green Dragon Oolong Origin: Luku Township, Taiwan Case Weight: 11 lbs Kosher: Yes This very lightly oxidized Oolong (less than 10%) is so sweet and floral you would think that it was perfume instead of tea. The cup is slightly buttery and nutty with a smooth finish and medium bodied mouth feel.