We have taken a playful and slightly oxidized oolong, bao zhong, with qualities from both green and oolong, added a hint of coconut and tropical fruits and ended up with the best coconut cheese we have tasted! The brew first plays with a floral, elegant taste and finishes with natural coconut.

Oolong tea is semi-oxidized. This happens by the leaves being pounded, preferably in a bamboo drum, and fried in repetitive exercises over a period of time until the desired oxidation is achieved. Oxidation of oolong can vary from 10 to 90%. The production of oolong is complicated and the tea is able to hold a complexity of taste and aroma beyond what white, green or yellow tea can.