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 Oolong
Tea
Oolong
Teas are partially fermented. These
teas were probably the teas
originally purchased by the British
and imported to England.
Fermentation must be
stopped to obtain the flavor
desired, and oolongs can be
fermented from 60% of black tea to
15%. These teas are made from whole
leaves because the beauty of the tea
is often as important as the flavor
and aroma. Generally, the leaves on
the uppermost part of the tea bush,
where the youngest shoots are found,
yield the most flavor.
Chinese oolongs are often very
green. The teas are often very
floral, such as Ti Kuan Yin, which is often
described as tasting like orchids. Oolongs from
Taiwan, known as
Formosan Oolongs, are oxidized
longer, fired longer and have a ripe fruit
flavor.
Preparation: Generally
offered loose, these teas should be
brewed using water that is just
under boiling. Steeping is usually
3-5 minutes, however personal taste
is very important with
oolongs, which can offer up to three
or more excellent infusions.
Click here to explore our selection of Oolong Teas.
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