Welcome to our Oolong Tea Selections
Oolong tea is often referred to as a “semi-fermented” tea and is principally manufactured in China and Taiwan (Formosa). After plucking, this type of tea is allowed to wilt in direct sunlight and is then shaken in bamboo baskets to lightly bruise the leaf. The chemicals in the leaf react with the air, producing a reddish leaf color. After a desired amount of time, the leaf is fired and the fermentation process is halted. These steps create the unique appearance and flavor of the two different types of oolong teas. China oolong teas are typically allowed to ferment for a shorter period of time and are therefore lighter in taste and appearance than most Formosa oolong teas.
Brewing Tips: Oolong tea should be made with cold, filtered water that has been brought just short of a rolling boil (190-205° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Oolong tea should be steeped for 3-4 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. When brewed, China Oolong teas yield a pale, orangey-brown liquor in the cup, while the Formosa Oolong’s brew is a darker red.