Among the popular oolongs from this region is the Shangri-la Oolong, which boasts a unique and artistic flavour profile.

Unlike Taiwanese oolongs which are subtle and light, or standard Chinese oolongs which are often roasted multiple times,

the Shangri-la Oolong takes a different approach. The matured leaves are picked, withered for a few hours and then softened using an enzyme.

This process also helps stop the oxidation to a degree, resulting in a tea that is not too heavily oxidized.

The resulting flavour is a wonderful balance between the floral notes of the tea and the slight smokiness from the roasting process.

If you’re looking to try something new in the world of oolongs, then the Nepali Oolong is worth a try!