Fine grade Oolong tea. A firm favourite! 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 specialized skills in the control of the withering oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma flavour colour 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. It is worth noting that in Taiwan the making of oolong tea is regarded as a precious art that requires years of training.
|Type of Tea||Quantity of Tea||Water Temp||Steeping Time|
|White||3-5g per cup||70c||5-6 mins|
|Green||3-5g per cup||75c||2-5 mins|
|Black||3-5g per cup||95c||4-6 mins|
|Oolong||3-5g per cup||95c||5-8 mins|
|Pu-erh||3-5g per cup||95c||4-6 mins|