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oolong tea

Oolong tea originates from China, specifically Guangdong and Fujian Provinces and Taiwan.

Its flavor ranges from rich and woody to light and delicate & from fruity to floral and falls between a green and black tea (see below for more detailed flavor description). It is served without milk.

What makes it Oolong? It is partially oxidized (somewhere between black and green). The process to achieve Oolong status is labor-intensive. As with Dark Teas, Oolong is oxidized until it reaches a specific and distinct aroma. Oolong is known as the weight loss tea.

The production of oolong tea involves a unique process that includes withering the tea leaves under the sun and allowing them to oxidize partially before being rolled and shaped. The degree of oxidation can vary, resulting in a wide range of oolong teas with different flavor profiles and characteristics.

Oolong teas typically have a complex flavor profile that can include floral, fruity, nutty, and even creamy notes, depending on factors such as the tea cultivar, terroir, and processing techniques. The oxidation level of oolong tea can range from around 10% to 70%, with lighter oolongs resembling green teas in flavor and appearance, while darker oolongs may be closer to black tea.

The name "oolong" translates to "black dragon" in Chinese, which is believed to originate from the dark, curled appearance of the tea leaves after processing. Oolong tea is often celebrated for its balance of flavors, nuanced aroma, and potential health benefits, including antioxidant properties and potential metabolism-boosting effects.

Oolong tea is commonly enjoyed in various parts of China, Taiwan, and other regions with a rich tea-drinking culture. It's brewed using water that is just below boiling temperature and steeped for a few minutes to extract its full flavor. Oolong tea leaves can often be re-steeped multiple times, with each infusion offering a slightly different flavor profile. To prepare Oolong Tea: 1 tsp ~ 8 oz water ~ 195 F ~ 3 minutes

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