Northern Andes Oolong (Colombia)

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  • Regular price $17.49


2 oz. (25 cups) or 8 oz. (100 cups)

Hand-plucked and carefully made on steep slopes in the western Andes Mountains, Northern Andes Oolong is the first oolong tea ever made in Colombia. It has notes of sweet, molasses, plum, malt and barley, with low astringency and medium body.

Brewing instructions
Amount: 2 grams of loose tea per cup of water (a pinch)
Temperature: 190 ̊ (Small bubbles and a moderate amount of steam)
Steep time: 3 minutes

About Our Colombian Tea

Long known for its coffee, Colombia grappled with consistent armed conflict for more than 50 years—until 2016. Now, Colombia is experimenting with tea.

Our high-grown, hand-picked Colombian teas are cultivated at over 6,000 feet in the mist-capped Andes Mountains. The tea is grown in rich, deep, young volcanic soil that naturally promotes lush plant growth. Its nearness to the equator and consistent climate result in tasty, delicate tea-tips throughout the year. The farm from which we import, outside the town of Bitaco, is the only one of its kind in Colombia. It sits alongside a protected rain forest and the estate works with the Agricola Himalaya Foundation on social development of families in the community. Our Colombian teas are Certified Organic and UTZ Certified for sustainability.


Customer Reviews

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T
TeaTiff
A young oolong nation

The dry leaf has a rich chocolate color that matches the beauty of the Andes mountains. It is a twisted mix of mainly leaves with a few twigs. A few fuzzies to be seen as well. The aroma is a hint of raisins and slightly woody. I believe the instructions are for mug-style brewing but I just couldn't bring myself to do that. Gong fu all the way for strip style oolongs. You can immediately tell that the terroir for this oolong is different. Not at all like its Taiwan and China counterparts. It has more Muscatel notes and while it does have a bit of minerality, it leans more toward bitter rocks. The barley notes are a mix of Canadian and Japanese types. The mouthfeel is very smooth. There is a fair amount of sediment. The wet leaf also has an interesting almost fishy note that reminds me of a young sheng pu er. This area should definitely experiment with dark tea. (They can't legally call it up er because Pu er can only come from the Yunnan region in China)