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The Fujian Province of China is the birthplace for the semi-oxidized Oolong teas. Oolong teas, aka wulong or black dragon, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs 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).
From China comes this invigorating Oolong tea that has a lingering flavor with a light earthy taste.
Brew tea at 195º - steep for 4 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).
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Favorite Oolong |
| 8/27/2017 |
| This is the best oolong tea I have had and I've tried many from many sources. It tastes very vegetal and has a good strong flavor. Most oolongs are too fermented in my opinion but this one is just right!! |
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Slight earthiness |
| 10/7/2016 |
| This is a light Oolong, with just a touch of earthiness. Cups brews up with a light color. Only my second Oolong, and first from S & V. Nice for a change of pace. |
| Mr. T. |
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