Oolong means semi fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish. The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peach like with a refreshing fruity herbaceous character whereas long-fired oolongs take on bakey notes. It is worth noting that in Taiwan, the making of oolong tea is regarded as a precious art that requires years of training, which, combined with the unique character of Taiwan tealeaves, can provide the exceptional quality oolong teas that have made the island famous for its teas.
The flavor is smooth and slightly sweet; toasty with a touch of dryness.
The liquor tends black (noting the longer fermentation time for this type of oolong)
Ingredients: Oolong tea
Ingredients From: Taiwan
Antioxidant / Caffeine Level: High / Low
FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses. Once it boiled allows decreasing the temperature to reach the ideal brewing temperature
Ideal Brewing Temperature: 80 - 95 C / 176 - 203 F
