Oolong means semi-fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired, which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.
The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peach like with a refreshing fruity herbaceous character whereas long-fired oolongs take on baked notes with rich amber liquids. This tea falls into the latter category.
It is worth noting that in Taiwan, the making of oolong tea is regarded as a precious art that requires years of training. From the nursing of a seedling, to planting, to nourishing the bushes, to properly selecting the best time to pluck the leaves. It is felt that only the application of years of dedicated study and practice, combined with the unique character of Taiwan tealeaves, can provide the exceptional quality oolong teas that have made the island famous for its teas.
◆ Origin: Taiwan
◆ Tasting & Appearance: smooth and slightly sweet; toasty with a touch of dryness
◆ Notes & Well Being: as one of the most popular and traditional types of tea in Taiwan, oolong tea is known to provide robust health benefits when consumed on the regular. Packed with antioxidants, the oolong leaf combines catechin and caffeine which fight free radicals.
Dose of tea
1 Tsp. for 6 oz cup
3 - 5 Minutes