This is specifically Oolong from Taiwan, known for high quality tea. Oolong tea is a semi-oxidized tea, occupying the middle ground between green and black teas. It is also referred to as “semi-fermented” tea . Oolong tea is produced after withering (which allows the leaves to soften) by tumbling or otherwise bruising the surface of the leaves in order to break down their cells and release enzymes which darken when exposed to the air. Once the tea has achieved the desired color and flavor development, the leaves are usually rolled or twisted and oxidation is halted by drying. Oolong tea is “fermented” (or more accurately, “oxidised”) more than green tea but less than black tea.

Combining the best qualities of green tea and black tea, Oolong Tea is not only as clear and fragrant as Green tea, but also as fresh and strong as Black Tea. Oolong embraces a wide variety of leaf styles and flavors and ranges in color from bright green to nearly black. The finest Oolongs are said to produce teas with a “peach” like aroma, and many Oolong tea-makers strive for this result. If you drink Oolong tea, the natural aroma may linger in your mouth and will give a long lingering effect that pleases your palate.

List of Taiwanese Tea:

Formosa Oolong

Four Season Spring Oolong

Ginseng Oolong

Li Shan Oolong

Wen Shan Bao Chun

Oriental Beauty — Champagne Oolong

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