OOLONG

 

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 Oolong Tea:

Anxi Oolong

Coal Roasted Tieguanyin

Fragrant Oolong

Golden Oolong

Honey Fragrant Tieguanyin Oolong

Kung Fu Tieguanyin

Monkey Picked Tieguanyin Oolong (Premium)

Osmanthus Oolong

Special Tieguanyin Oolong

Guangdong Oolong (Dan Chong)

Honey Fragrant Dan Chong

Song Chong Dan Chong (Premium Quality)

Taiwanese Oolong

Formosa Oolong

Four Season Spring Oolong

Ginseng Oolong

Li Shan Oolong

Wen Shan Bao Chun

Oriental Beauty — Champagne Oolong

Wuyi Rock Oolong

Da Hong Pao (Big Red Robe)

Kei Lan Shui Sin

Old Tree Shui Sin

Yuk Gai

 

Comments are closed.