High Mountain Loose Leaf Oolong Tea
Teas that keep you company all day.
A full sensory experience.
Watch the leaves unfurl, breathe in the aroma, taste the depth. This is what whole loose leaf oolong tea feels like.
Each infusion, a different tea.
Re-steep 4 or more times. Each infusion draws out a different character.
Gong Fu tea quality. No Gong Fu needed.
Crafted for the gong fu tea experience. Just as good in a French press, teapot, or your favourite mug.
Farm-direct authenticity you can taste.
Grown at 1,300 metres on our family's farm in Alishan, Taiwan — the Champagne Region of Oolong Tea.
Crafted by award-winning tea maker Wei-Xiang Yeh. Every batch is small-batch and harvest-dated. From cultivation to packing, we do everything in-house.
Find your loose leaf oolong tea.
One is floral, one is unlike anything you've tasted. Both from the same family farm in Alishan.
Frequently Asked Questions
Gaoshan means "high mountain" in Mandarin, refers to oolong tea grown above 1,000 metres, where cooler temperatures, mist, and slower leaf growth concentrate flavour and natural sweetness. Chimney & Tea's loose leaf oolong tea is grown at 1,300 metres on our family's farm in Alishan, Taiwan, one of the most celebrated Gaoshan tea regions in the world.
Alishan (Ali Mountain) is known as the Champagne Region of Oolong Tea, producing high mountain oolong tea that is delicate, floral, and deeply aromatic. Grown at high elevation in southern Taiwan, the cooler mountain air slows leaf growth and concentrates natural sweetness, producing a depth of flavour that lower-altitude teas cannot replicate.
Milk Oolong is a tea cultivar from Taiwan that naturally develops a creamy, milk-like aroma and flavour when steeped, not from additives or flavouring, but from the tea leaves themselves. The creaminess is naturally subtle, not strong, and reveals itself fully only in hot water. Our Jin Xuan milk oolong tea is grown at 1,300 metres on our family's farm in Alishan, Taiwan.
At least 4 times and often more. Each steep is a different experience. The first steep wakes up the leaves, you'll notice them unfurl in the water. The second is often the brightest and most aromatic. The third deepens. By the fourth, the cup is lighter but the aroma lingers and the finish stays with you. Don't discard your leaves after the first brew. You're only just getting started.
No. A gong fu tea ceremony setup adds depth to the experience, but it is not the only way to enjoy oolong tea. A mug and hot water is all you need. Remove the leaves once they reach your desired flavour to avoid over-steeping. A French press, glass teapot, or ceramic pot all work beautifully.
