All courses — tea.school

15 courses match · oolong + beginner/intermediate

Da hong pao, shui xian, rou gui, bai ji guan — what charcoal teaches the leaf.

Lightly roasted spring 2026 Tieguanyin from Xiping — the cultivar that defined modern oolong.

Mi lan xiang and the Phoenix Mountain tradition — single-bush oolongs that read like flowers.

Light, medium, heavy — and how aged dong ding tastes after fifteen years in the can.

Choosing, seasoning, and pairing a Yixing pot with a single oolong category.

Pinglin and Wenshan — Taiwan's translucent green-to-oolong threshold tea.

How to age an oolong at home, when to re-roast, and what fifteen years actually does.

A guided tasting of seven yancha across one season, with notes you can use again.

Shui xian, rou gui, bai ji guan, qi lan — twelve cultivars, with sourcing notes.

Seven categories of Chinese tea — filter to where you are.