Oolong Tea is a cross between green tea and black tea. They are allowed to oxidize, but only partially as long
as black teas. Oolong is a semi-fermented tea that's
made from large, mature leaves to produce a full-bodied taste.
After
being picked, the leaves are withered to remove moisture. The leaves are allowed to dry in the shade before the semi-fermentation
process begins. The first two steps are withering and rolling. Instead of rolling, sometimes shaking is done to bruise the
outer edges of the leaves. The oxidation period for oolong is half that of black tea. Once the veins become clear and the
edges of the leaves become reddish brown (while the center remains green) the oxidation process is stopped by firing.
For
oolong tea, the leaves are heated at a higher temperature so that they can be kept longer due to the lower resulting water
content. Oolong Tea encompasses all the tea that is partially fermented. Skillful timing and careful handling during the manufacture
process determine the final outcome in your cup.
Oolongs are primarily made in China and Taiwan and can be found
with all degrees of oxidation. The teas can range
from 8% oxidation levels, to 80% oxidation levels. This wide variance creates a spectrum of flavors, colors, and aromas that
range from very green to dark full brews. Oolongs
from China tend to be oxidized longer, creating a tea with a fuller body. Taiwan’s
Oolongs are oxidized less and have less body however they generally have a greater range of flavor.
Oolongs
are designed to be infused several times, each infusion yielding its own special flavor and characteristic. Oolong is known
for its pleasant aftertaste and its fruity, sweet aroma and flowery notes are its trademark. . Oolong may be effective with
indigestion and helps lower cholesterol.
