Oolong Tea is semi fermented which is one of the reasons it has such a unique character. The semi fermentation gives the tea a little bit more body than a green tea but less body than a black tea ... and interestingly it gives the flavor a very unique twist. You will see (particularly in the infused leaf) that the edges of the leaves are slightly bruised (brownish). The reason for this is that the leaves are lightly bruised to start the oxidation process. Because they are more full bodied than green teas, oolong teas must not be picked too early or at too tender a stage. They must be produced immediately. Unlike leaves for green tea, those destined to be oolong are wilted in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges. The bruising is what make the edges oxidize faster than the center. After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.
6 comments:
I enjoy the flavor of Wu Yi Oolongs -Wulongs. I think my Favorite is Milk Oolong and second favorite is Tung Ting Oolong because of the lingering sweetness of the tea. I am glad to hear that they are also good for me.
I too am a fan of an Oolong with floral sweetness. A good Green Oolong should have a orchid like florally sweet aftertaste. I agree on the Tung ting jade oolong. It is also one of my favorite. If you enjoy freshly harvested Tung Ting you might wanna check our Jade Oolong Out. Don’t let the price fool you, it may seem cheap for a premium Oolong but it is of top quality this 2007 spring production has all you ask of from a premium Formosa green Oolong. Give it a try and you won’t be disappointed. Also if you like a sweeter greener Oolong you may also want to try the Pouchong, which is arguably the greenest(least Oxidized) of all Oolong. Pouchonghas a lot of the green tea characteristics but does not have the sharp green tea vegetal notes. Its name in Chinese, literally "the wrapped kind"refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing. At its best, Pouchong gives a floral and melon fragrance and has a rich, mild taste.
Many of us may not have heard of oolong teas but whoever knows loves and prefers to have oolong tea or “black dragon" as called in Chinese, it is good for the health. Research shows that it helps to reduce body fat and rejuvenates internal organs, as it contains a large amount of polyphenol.
Oolong tea is fermented to varying degrees after picking; the fermentation is then stopped by roasting of the leaves, which accounts for the darker color and more robust flavor. The taste is somewhat fruity, with a bouquet that has a spicy hint. Aged oolong is re-roasted every few years. It’s a delicate process that requires the supervision. The roasting removes excess moisture that would otherwise give the tea an earthy quality.
Hi,
I've reported on the health benefits of tea (called "Health-Tea in the Bay Area"), please check it out:
http://www.youtube.com/watch?v=LhrITUEfSEQ
or
http://current.com/items/89828543/now_that_s_my_cuppa_tea.htm
Thanks, feel free to share to friends.
Best,
Richgail
Hi,
I've reported on the health benefits of tea (called "Health-Tea in the Bay Area"), please check it out:
http://www.youtube.com/watch?v=LhrITUEfSEQ
or
http://current.com/items/89828543/now_that_s_my_cuppa_tea.htm
Thanks, feel free to share to friends.
Best,
Richgail
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