Oolong means semi fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialised skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavour, color and finish.
The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peach like with a refreshing fruity herbaceous character whereas long-fired oolongs take on bakey notes with rich amber liquids. This tea falls into the latter category.
Brewing instructions:
Hot - Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, which is then poured off. The tea is then reinfused and tea is poured after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding different liquor from the proceeding cup.
Cold - (makes 1 litre): 6 teaspoons of tea into a tea pot or heatproof jug. Pour in 275 ml of freshly boiled water. Steep for 5 minutes. Quarter fill a serving jug with cold water. Pour the tea into your serving jug, straining the leaves. Add ice and top-up the jug with cold water. Garnish and sweeten to taste. The tea may go cloudy when ice is added. This is normal with high quality black teas.
Information:
Country of Origin: Taiwan
Region: Tung Ting province
Shipping Port: Taipei
Grade: Special oolong
Altitude: 400 - 1200 feet above sea level
Manufacture Type: Traditional orthodox
Cup Characteristics: Smooth and slightly sweet; toasty with a touch of dryness.
