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Origin: Taiwan. Originating in Sri Lanka in the Formosa Region, Orange Blossom Oolong has a grade of F.O.P. (Flowery Orange Pekoe). It is combined with jasmine petals, fruit peel and natural flavors giving it a light, airy character with delicate orange flavor. In the background there is a hint of a floral character that adds mystery to the tea. This is an excellent beverage with morning toast and marmalade. The aroma will leave others wondering what's in your cup, so make enough to share. The blend makes for an interesting cup. The tea is lively and refreshing and takes milk well. In tea tasters jargon the tea could almost be described as “jammy”. This oolong is exceptional as an iced tea as well as being delicious hot. The toastiness of a 60% oxidized Taiwanese oolong lends itself well to the citrus notes of Ceylon Black. This blend has been created baring in my mind the traditional techniques which distinguish the classic from the modern. Oolong Teas also known as Wu-long tea ( the new slimming tea that helps burn fat ) are picked by hand during the spring and winter months. Oolong tea is semi fermented which is one of the reasons it has such a unique character compared to Green Tea (unfermented) and Black Tea (fermented). Oolong tea is not black tea, nor green tea. It falls between the two. Plucking comes later in the season producing a larger leaf than green. During production, the leaves are left to oxidize until the edges are a golden brown. This produces a brew that is more pronounced than green with none of black tea's astringency. The original oolong tea plants came from China; due to limited cross-cultivation, oolong tea plants in Taiwan are very pure with only seven or eight varieties. Most Taiwan (Formosa) oolong teas are grown in high mountain regions on the slopes of the Tung Ting Mountains in Formosa's Fujian province. The cooler environment leads to slower growth and fewer crops meaning the tea is always in demand. |
$2.10 oz |
$21.50 lb |