OOLONG TEA

OOLONG teas are a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony.

Neither a black tea nor a green tea it falls into its own category of tea but owns the black tea traits which is partially oxidized. Rolling is an important aspect of oolong processing that alters the appearance, color and aroma of the final tea leaves. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas.

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