Learn More

Also known as milk oolong due to the cultivar's naturally creamy mouthfeel, this lightly oxidized tea is great for daily drinking, with light floral notes and a milky aroma. Gongfu style brewing: 4-5 g / 100ml water; several ~30 sec steeps.

We love Floating Leaves’ passion for learning about and sharing amazing teas! We had a chance to visit them in Seattle (highly recommend if you’re in the area!) and had tea with the owner, Shiuwen - it was an incredible experience and she shared so much knowledge and passion for tea. Right now she is creating a documentary focusing on Dong Ding oolong, to share the stories of dedicated Taiwanese tea farmers, artisans and artists with the Western tea community. She’s currently raising funds to be able to edit this film and bring it to reality - check out her website to learn more or contribute to her project.

Floating Leaves has been serving premium Taiwanese oolongs, Chinese and Japanese teas in Seattle since 2002. Their passion is Taiwanese oolong, and they are always looking for new avenues to study and learn tea. Tea education is important to them, as well as enjoying the experience of high quality, clean, natural tea. Floating Leaves and the tea community they support in the U.S. is built on the knowledge, expertise and generosity of the Taiwanese tea people they have worked with - many for more than a decade!