Oolong Teas

Oolong Teas

Welcome to Our Selection of Oolong Teas!

Oolong tea is referred to as “semi-oxidized” tea and is principally manufactured in China and Taiwan (Formosa). It essentially lies “in-between” both green and black teas levels of oxidation. Darker, open-leafed oolongs are made by allowing the leaves to oxidize for a greater period of time, whereas the greener, balled oolongs are oxidized for a much shorter period of time. To produce oolongs teas, the freshly plucked leaves are allowed to wilt in direct sunlight and are then shaken in bamboo baskets to lightly bruise the leaf. The chemicals in the leaf react with the air, producing a reddish leaf color. After the desired level of oxidation is reached, the leaf is fired and further oxidation is halted. Most China oolong teas are allowed to ferment for a shorter period of time and are therefore lighter in taste and appearance than the more robust oolong’s produced in Formosan plantations. Oolong teas have a soft, fruity taste with undertones of peaches and apricots.

Brewing Tips: Oolong tea should be made with cold, filtered water that has been brought to a rolling boil (205° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Oolong tea should be steeped for 3-4 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping.

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