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  Oolong Oxidation Set: Wen Shan Bao Chong, Tung Ting & 16 Year Tieguanyin
Oolong Oxidation Set | In Pursuit of Tea
Oolong Oxidation Set | In Pursuit of Tea
  
Oolong Oxidation Set

Explore a range of oolongs - from lightly oxidized and quite green to more fully oxidized and roasted.  These teas are ideal for multiple steepings.
List Price: $76.00
Price $68.50
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Product Code: SO002
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Description
 
About Oolong Tea
 
Oolong tea is gently rolled after picking, allowing its essential oils to slowly oxidize. This reaction to the air darkens the leaf and produces distinctive fragrances. Once the leaf has developed properly, the tea maker must stop the oxidation by heating it rapidly in a process called panning. The leaf is then rolled into its final shape. Producing this handcrafted tea properly is extremely labor-intensive. The tea maker must carefully balance many elements in the critical first few hours, including weather conditions, leaf quality, and oxidation time. Depending on the processing method, the resulting tea can be anywhere from a green to a black. The finest oolongs are often prepared and enjoyed Gong Fu style (in a small clay pot for multiple infusions) to savor their complex flavor and aromas.
 
 

Wen Shan Bao Chong


Wen Shan area is known for its cool, moist climate and  rich soil. The hills of Wen Shan have produced some of the finest light oolong teas over the past 150 years. Very slightly oxidized Bao Chong leaves are rolled long and tight. Once steeped, the deep green leaves produce a beautiful jade liquor which yields a subtle flavor and fragrant aroma, followed by a sweet aftertaste.


Tung Ting (Twelve Trees)

A richly aromatic oolong of exceptional quality is grown in Luku, Taiwan.   This tea is hand-picked and slowly crafted over a period of five days.  Its rich, golden liquor has a sweet lingering aftertaste.  

16 Year Tieguanyin 

Tieguanyin is one of the most well-known teas from China.  This tea was grown at 2,300 feet in Xi Ping Village, in the mountains of Anxi, Fujian Province, and then aged for sixteen years.  The leaves are gently re-fired once a year using techniques that date back to the 17th century.  This process yields a balanced, full-bodied tea that holds a rich, stone fruit flavor and heady aroma.

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