Oolong Tea

OOLONG - the right balance for a mouth-watering treat

Oolong means ‘black dragon’ in Chinese.

Formosa (Taiwan) is the home of the world-famous Oolong teas. First-class Oolongs are produces in the northern and north-eastern mountain regions of Taiwan. The province Nantou is known as the main growing region of the classic Oolong teas. In terms of its flavour and in the production method, Oolong tea can be classified somewhere between black and green tea, it forms a category on its own. 

An Oolong tea can have more black tea or green tea characteristics depending on the direction the tea master takes in processing the tea. In the production of Oolong tea the oxidation process is stopped somewhere between a fully oxidized black tea and a barely oxidized green tea, resulting in a partially or semi/half-oxidized or semi/half-fermented tea as it often referred to. The term half-fermented is the more established one in the tea industry. An Oolong also differs in shape from black and green teas: Oolong teas are traditionally rolled, twisted or curled into tight balls or thin strands. 

Their flavour is slightly sweet, even with an elegant, flowery, peach-like note.

Milky Oolong - You’ll encounter lots of legends about this tea that creates a firework of flavours on your palate. An excellent Oolong-tasting tenderly sweet with a note of creamy milk. This tea is to be prepared like a green tea. There are lots of legends told about the production process. But whether its taste originates from milk water steam or other ways of flavouring we only concentrate on the final flavour which is simply overwhelm.

Prepare an Oolong by shortly boiling the water and pouring it over the leaves as soon as the bubbling has stopped (corresponding to 75° to 90°C). Infuse 3 to 5 minutes.
Those tea fans wanting a perfect Oolong brewing will pour the non bubbling water over the loose tea leaves and then immediately pour off the water again. Then let the leaves rest for 1 minute and pour water once more. Infuse 2 to 4 minutes and filter the tea.