Oolong
Oolong occupies the space between green tea and black tea.
Its character comes not from an addition but from a measure: oxidation first, then fire.
At Hollin, oolongs are chosen for the precision of their roast. Heat that is too strong burns the leaf; heat that is too weak leaves it green and unstable. Between the two, the craftsman sets a roasted note that structures the liquor without ever masking it.
The collection brings together bright floral oolongs and deeper roasted ones, woody, with a long finish. No added aromas: only leaf, gesture and time.
Why this selection
We judge an oolong by how it holds fire. A true roast reads in persistence, not in immediate intensity. We set aside lots where the roasted note covers the leaf, and keep those where fire reveals the terroir.
The collection
Preparation and tasting
Water at 90-95 °C. Four to five grams per 200 ml. Short, repeated infusions: thirty seconds, then slightly longer each time. Stoneware suits roasted oolongs particularly well.