Jenny Lo, of Oollo Tea, is serious about oolong. Tea farming has been in her family since her great, great, great grandfather founded a tea farm in the Golden Mountain Region of Taiwan, in 1913.
Now based in Vancouver, Jenny travels the world in search of the highest quality oolong, which Oollo buys directly from farmers. With a focus on quality, fair trade and sustainability, Oollo teas feel as good as they taste.
We tried two of Jenny’s favourites, and of course, we think they’re a perfect match for our shortbread.
Chocolate Shortbread and Iron Buddha Oolong
This silky smooth tea, grown in New Taipei, Taiwan is perfect for a cool summer evening. A peachy flavour with honey notes dominates, while a subtle nutty flavour keeps the tea grounded.
The sweet, nutty combination pairs deliciously with the smooth texture and rich flavour of our chocolate shortbread. Be careful, though—you might find yourself refilling your cup, and your plate.
Caramel Shortbread and High Mountain Oolong
This high altitude tea, grown 1600m up, in Nantou, Taiwan scales new heights with its delicate floral flavour. Hints of earthy grass and vanilla add depth to this light-yet-complex tea.
Our sweet, smooth caramel shortbread makes a fine pairing for the High Mountain oolong, adding warmth and body to this rarified tea.
To taste Oollo teas for yourself, or to learn more about their selection process, visit their website. Stock up on your favourite shortbread (we know you want some more) here.