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Origin: Taiwan. Distinct nutty note, intertwined with a subtle peachiness. Dark oxidation. This full-bodied tea is made from well-formed leaves with lots of tips, or buds, and should be washed briefly before infusing to release the fragrance. Most of the time the tea should be steeped for three minutes, although some drinkers prefer the tea steeped a little longer. This is an excellent dessert tea--especially good with chocolate and crème brulee. 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. |
$2.65 oz |
$27.50 lb |