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Oolong Tea
Production:
Oolong teas are arguably the most difficult teas to manufacture. First the fresh leaves are withered for 8 hours or so (this is dependent on the moisture content at plucking and the climate conditions in the place of processing). Then they are lightly bruised by rolling and shaking, which starts the partial oxidation of the leaf edges. Pan firing and air drying are used to reduce moisture content. Often rolling and drying are interspersed, developing a unique, slow, partial oxidation. Oolongs are often given a final firing well after their initial production; several special “factories” are in place for just this reason. The mostly finished leaf is brought into these “factories” from rural cottage industries and finished and sorted ( and sometimes blended) therein.
Leaf Style:
The plucking standard for oolong is often three leaves and a bud, so very large leaves ares usually a striking part of the leaf style, although single leaf oolongs exist as well. Oolongs can appear as tightly curled balls, or as voluminous twisting leaves.
Cup Characteristics:
Fragrant, rich, complex and sometimes fruity. The liquor can be as green as a green tea, or as red as a black tea.
Production Area:
Southeast China, Taiwan
Additional facts:
1tsp. per 8 oz. of water and steep for 3 to 4 minutes
Water should be at 195 degrees
15% caffeine content of coffee
Chinese oolong teas are 12-20% fermented (lighter)
Taiwanese oolong teas are 60-70% fermented (stronger)
Health Benefits:
Very relaxing and great for digestion, Good for skin and weight loss (boost metabolism)