• Nepali tea
  • oolong
  • organic tea

Anaerobic Oolong

A tea with a honeyed plum profile. Juicy, sweet and distinctly funky. Our experiment in exploring new dimensions of tea flavour.

109,00 zł
109,00 zł
Tax included.
30 Items in Stock
Origin Weight Type
Panchthar, Nepal 50g Oolong
Origins Brewing Tip Processing Method

Anaerobic Oolong

A reimagining of anaerobic processing - our boldest experiment: 72 hours of fermentation fully submerged in craft beer.

What began seven years ago as a joke became one of our most distinctive and best-selling teas. The leaves are placed in a barrel immediately after rolling, while the internal chemical processes are still active. Submerged in beer, they ferment for three days in a fully anaerobic environment.

At this stage, when the leaf is freshly rolled and transformation is still underway, part of the tannin is drawn out into the liquid. Yet it does not disappear. It settles and reattaches to the surface of the leaf, altering the structure rather than removing it. The result is a sharper, more defined tannic profile - structured and vivid, almost architectural in its grip.

The tea carries a clear anaerobic signature reminiscent of GABA-style processing, supported by honeyed depth and a dark, ripe fruit character. Bold, unconventional and technically precise.



Origin: Panchthar, Nepal
Altitude: 2000-2200 m
Harvest: 05.2025
Oxidation: --------
Weight: 50 grams 

Brewing Tip

Filtered water at 90°C, 3-4 grams of tea per 300 ml of water, steep for 2-3 minutes.

Processing Method

For this tea, large flushes consisting of five leaves were used. Classical withering. Oolong drum tumbling for 25 minutes, followed by a 20-minute resting period. Rolled for 30 minutes without pressure and then for 15 minutes under light pressure. The leaves were then placed into a barrel, fully submerged in beer, and left to ferment for 3 days. After fermentation, the leaves were removed and allowed to drain for approximately 1 hour. Finished with drying for 25 minutes at 140°C in a chain dryer.

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