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White Tip Oolong

New Mexico Tea Company
  • Spoon 1 tsp Per Cup
  • Kettle 190-200°F
  • Timer 2 Min

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 190-200°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 2 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 2 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Other Brewing Suggestions

Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, which is then poured off. The tea is then reinfused and tea is poured to the guests after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding different liquor from the proceeding cup.

Price: $4.75

4oz(20% off)$15.20
8oz(35% off)$24.70
16oz(45% off)$41.80
2oz Tin w/ Label$13.00
SampleFreeRequest one free sample a month.
25 Pyramid Sachets$11.25
100 Pyramid Sachets$35.00
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Label Art

Label Merchandise

Smooth and slightly sweet; toasty with a touch of dryness.

Oolong means semi oxidized. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the oxidizing process and captures the interesting character associated with Oolong tea.

Extra Info:

In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.


Formosa oolong tea,




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5 Stars

They look good enough to eat. When brewed, they render a medium oolong with red-brown liquor and an aroma of black tea and earth. The taste is somewhere between black and green. Smooth and delicious, with some earthy notes underneath. Second infusion is as good as first, with very subtle peach and flower notes coming forward. This is one to savor in the aroma as well as the more subtle flavor, because they could be from two different teas.


4 Stars

This was my second order of this tea and I found myself reaching for it as a first choice as an everyday tea more often the longer I had some around. Easy to brew, never bitter if brewed too long. Enjoyed the second infusion as well or more than the first and often steeped it a third time depending on how much tea I started with ( usually 2 heaping tsp.'s for a 12oz. pot. My only wish for a better tea is if it was organic.


5 Stars

Let me start by saying that I've tried several bagged oolongs, including high-end organics, and each time was left unimpressed. This white-tip oolong creates a beautiful cup of tea. I entirely agree with Gene's description, and would simply add that with the addition of a few leaves each time, it can easily yield 4 infusions, each bringing out different subtle overtones.


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