Oolong teas are semi-fermented teas, more than green tea, but less than black tea. Oolong means black dragona in Chinese. The leaves are shaken during fermentation and then fired to the point that the leaves develop peachy notes. The best oolongs come from Taiwan. Flower names are used for quality teas rose, jasmine, and peach blossom.
They are full-bodied with a fragrant flavorful and fruity, sweet aroma. Oolong teas promote weight loss by boost metabolism rate and increase digestion. Studies show that drinking Oolong during or after a high-cholesterol meal has been shown to lower the intake of fat content in the blood.
Warm and toasty. A soothing floral bouquet accompanying an intricate Taiwanese high mountain Oolong tea. This tea is semi-fermented tea with a degree of leaf oxidation between green and black teas. Large premium twisted leaves are perfect for multiple infusions.
Steep tea for three to five minutes. If you are using black tea, water should be boiling before it is poured. For oolong tea, it should be slightly cooler (190 210 oF), and for green tea the water should be cooler still (180 oF). Green tea tastes bitter if overheated or over steeped. Tea contains far less caffeine than coffee. Black tea usually contains about half the caffeine of coffee, green tea only one-sixth. Tea can be decaffeinated by discarding the first pour of hot water over the tea after one minute.
Its the processing that decides what type of tea is produced, with variations in the procedure determining whether a tea is green, oolong, black, or variation such as a blended or flavored tea. Green tea is the least processed of all the tea types. For black tea, the plump, moist, and freshly picked leaves are spread out on vast trays in an airy, shaded area for up to twenty-four hours to wither. As the moisture evaporates, the leaves shrivel until they are ready for the next stage, rolling, where they are rolled and twisted lengthwise by huge rotary machines or, in the case of fine teas, rolled by hand. Rolling starts the process of oxidation, known as fermentation, when the leaf turns a coppery color. Its during fermentation that the classic characteristic of the individual teas develop, and generally the longer the fermentation, the deeper the flavor. To stop the fermentation, the leaves are fired-heated to dry and give them their distinctive color. The process of withering, fermentation, and firing take great skill. The moisture content of the leaves varies daily. Under or over estimating any one of these stages can soil the tea.