Oolong, the “black dragon” and happy mistake between green and black, reveals its soul through oxidation, region, varietal, leaf shape, and roast. From Wuyi cliffs to Taiwan’s high mountains, Tikuanyin, Tung Ting, Pouchong, and Formosa Beauty offer fragrant, full-bodied cups that showcase centuries of craftsmanship and connoisseurship.

Restaurant tea once meant paper bags and crushed leaves, a tragic finale to exquisite meals. Now, as diners embrace tea’s health and pleasure, thoughtful establishments showcase full‑leaf, organic, and fair‑trade selections beside desserts. From San Francisco to Bend, chefs proudly pair nuanced infusions with cuisine—inviting guests to demand truly memorable after‑dinner tea.