BANGtea, Downtown Columbus, OH (2026)

04/04/2026

Meet the Fig Royale now available in Columbus, OH!

This drink is delicious 💥 iced black oolong, tonic, and homemade fig syrup blend together seamlessly to make something truly new and unique— you’re going to love how refreshing this is!

Did I mention they’ve topped it with rose petals for an incredible aromatic experience?! 🌹

02/09/2026

Last year’s GABA Oolong bar collaboration with Kim at Formosa Chocolates was such a hit, we had to repeat it for the Year of the Horse!

With Lunar New Year rapidly approaching 🐎 we’re excited to share our brand new GABA chocolate bar! Packaged in a red envelope 🧧, also called a hongbao (紅包), our chocolate bar is festive, delicious, and just in time for the holidays!

We like to think a red envelope filled with premium, handcrafted oolong chocolate is a fun surprise and twist on the timeless tradition.

01/13/2026

🌰 2025 winter harvest Black oolong
Our creamy, roasty, chocolatey sibling of milk oolong is here! If you’re looking to make a milk tea, this is the oolong to use. This Winter’s batch is stunning, featuring notes of plum, roasted chestnut, and sourwood honey in a broth that is thick, malty, and incredibly smooth. With a natural sweetness and a hint of acidity, it offers a richer, more robust body than our lighter Spring harvest.

I’ll let you in on a little secret: the name “Black Oolong” is actually a bit of a misnomer, as this tea is technically a black tea. While it follows most of the oolong-making process, it skips the “kill-green” step (the heat-fixation used to stop oxidation). Rather than rapidly halting the flavor development, we allow the leaves to slowly evolve over a four-day fermentation period, followed by several days of roasting and resting. This process consists of three separate four-hour sessions at low temperatures, with 20 hours of rest between each. By bypassing the kill-green step and utilizing this extended cycle, the tea achieves a more nuanced, caramelized flavor.

So why do we call it our Black Oolong? While skipping the kill-green step technically places it in the black tea family, the craftsmanship and specialized oxidation style are so deeply rooted in oolong tradition that we feel “Black Oolong” is the only name that truly reflects the skill required to make this delicious tea.

Tasting notes: plum, roasted chestnut, sourwood honey

01/12/2026

🥛 Milk oolong
A unique style of green oolong, our milk oolong is a regional specialty from the famous high mountain fields of Alishan. Directly translated from Mandarin, jinxuan (金萱) mean golden daylily. However the English name has been affectionately dubbed “milk.” Why? The jinxuan cultivar of the tea plant was developed by the Taiwanese Tea Research & Extension Station (TRES) to produce a creamy, milky aroma with a buttery smooth broth. Milk it is! Using the Liu family’s special oxidation style, this winter’s harvest of milk oolong is truly an exemplar of the style.

This year’s harvest has robust, balanced flavors. Your tastebuds will be activated with a tingling sensation like a bouquet of wildflowers swirling around in your mouth. It has smooth, strong floral notes without overpowering and possesses a slightly mineral dry finish. There is real dimensionality to this harvest. If you enjoy stronger floral flavors, increase the amount of leaves per brew!

Fun fact: This oolong is part of our collab line with Yun Hai and has been featured in The Strategist ⚡

Tasting notes: shortbread, wildflowers, dash of cream

12/08/2025

🍑 2025 summer harvest bug bitten black tea
Words don’t do it justice—you have to experience its aroma to believe it. Harvested once a year in summer, this exceptional tea exudes rich honey and tropical fruit notes that are nothing short of enchanting. This year’s harvest had prime weather that resulted in one of the smoothest broths we’ve experienced with this style to date.

Crafted from a blend of three prized oolong cultivars—tieguanyin, jinxuan, and qingxin—only leaves bitten by tea jassids are selected for this unique brew. Due to the limited yield of bug-bitten leaves from a single cultivar, our skilled farmer expertly blends the three, creating a truly unique tea experience. This batch was fermented for ~30 hours before it was sent to roast.

In order to to fully appreciate its depth of flavor and because the tieguanyin cultivar is included, you should brew it hot at 212℉ to unlock its flavors and let the leaves unfurl. Prefer a more aromatic cup? Use fewer leaves. Craving a bold, hearty broth? Add more leaves. Incredibly, this black tea can be steeped 6+ times.

Tasting notes: red guava, medjool date, black sugar

12/07/2025

🥃LIMITED release: 2025 winter harvest Tieguanyin
Often known as “Iron Goddess” in English, this oolong is the product of Tieguanyin Masters and will be heading to competition this December! We were very lucky to be able to snag a small preview batch! Compared to a traditional heavy roast tieguanyin, this one has a lighter profile and has been roasted for approximately 50 hours in total—a slow, multi-stage process requiring constant care. This special style of tea was in active production for over a month, involving several 6-10 hour roasts with a full 7-10 days of rest in between each session. This lengthy rest is incredibly important, allowing the leaves to cool and relax before continuing, and is exactly what develops the renowned fruity, almost caramelized flavor of a masterfully crafted Tieguanyin.
Tieguanyin also happens to be a particularly intriguing oolong cultivar. To fully appreciate its unique qualities, it should be brewed at 212F. This high temperature allows the leaves to fully open, revealing a vibrant fruitiness alongside the distinctive, robust flavor and aroma associated with the cultivar. Each brew reveals new layers—we find that the true complexity begins to open up on the third steep, and will continue to offer new dimensions for 9 or more steeps. I highly recommend taking your time with this very special tea, ideally using a gaiwan or traditional teapot for brewing.
Note: This tea will only be sold in 25g bags, as I have a limited quantity.

Tasting notes: fruity, roasty, and everything tasty

11/29/2025

🫛2025 winter harvest unroasted green oolong
Every year, I look forward to the winter harvest green oolong, a pristine, unroasted tea that offers one of the most exceptional experiences in Taiwanese tea. Lightly oxidized to preserve its vibrant freshness, this oolong is deeply vegetal and smooth—it honestly reminds me of my favorite vegetable, the artichoke. While the aroma is light and ethereal, steeping it yields a richly flavored broth that is juicy and activates the salivary glands. Notes of butter lettuce and artichoke hearts define its core, resolving into a gentle, natural sweetness and a lovely, lingering aftertaste reminiscent of sweet peas. When I think of Taiwanese oolongs, this is the tea that jumps into my mind!

Tasting notes: butter lettuce, artichoke heart, sweet pea

11/28/2025

🍵 2025 winter tea collection
Welcome to the winter harvest, personally my favorite tea season of the year! The oolongs produced during the winter are always smooth and deeply flavorful. This year is no exception. I’m delighted to bring you 3 teas today, the start of the winter collection, with more to come!

11/28/2025

Y’all, the gifting gods have it right!! Check out our collab with for some amazing tea available now! 🙌🙌🍵

11/18/2025

🌰red oolong
Our red oolong, produced just once a year, is inspired by the classic D**g Ding style from the renowned Lugu growing region. This version puts a fresh spin on tradition, grown at a higher elevation and just as delicious.

Based on your brewing method, our red oolong is a chameleon – let it steep for a long time and you’ll have an intense brew, excellent for iced tea or a cold brew. If you prefer shorter steeps, you’ll be able to experience more depth and nuance of flavor, bringing out its nutty and fruity flavors.

Fun fact: This is our top pick for cold brewing! We recommend using 2 heaping tablespoons of oolong per quart of water, steeped overnight in your fridge. For a more intense “sipping oolong” to enjoy on the rocks, feel free to add extra tea.

Tasting notes: pecan, apricot, toasted wheat

BANGtea

04/04/2026

02/09/2026

01/13/2026

01/12/2026

12/08/2025

12/07/2025

11/29/2025

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11/28/2025

11/18/2025

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