Oolong teas, aka wulong or black dragon, differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).
This Jing Shuan Oolong comes from Chiang Rai Province in northern Thailand. The tea gardens are located at an altitude of 1300-2300 feet above sea level and are surrounded by old forests. The year-round warm temperatures and the annual precipitation of at least 65 inches make this area a perfect place to cultivate tea all year long. These perfect climatic conditions give the tea its mellow and very aromatic taste.
Approximately every 45 days when the fresh tea leaves are grown and ready for harvest, workers pick the best two leaves and a bud by hand. After picking, the tea leaves get spread out on stainless steel plates in order to wither for about 8-12 hours, before they are roasted at 575°F for about 15 minutes. Then the tea is rolled/rubbed in special machines approximately 36 times, where it develops its unique round shape. Remaining moisture is then removed by placing the tea drying machine at 250°F for 4 hours.
An Oolong to savor! When brewed the dusty olive-green, tightly rolled leaves unfurl into amazingly long, curled leaves. The delicate green cup has a fresh vegetal taste with a good body and a lingering citral taste.
Brew tea at 195º - steep for 3-5 minutes. Try multiple infusions (let the tea steep for approximately 20-30 seconds longer on each subsequent infusion).