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.
Wenshan Baochong
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.
Tieguanyin
This tea was grown on a 70 degree slope at 3,300 ft in the mountains of
Anxi, in Fujian province. It is darker than the local standard, as it
has been roasted for eleven hours, and then finished for a few hours
over charcoal. The resulting depth of flavor has notes of peach and
other stone fruits.
Wood Dragon Oolong
This is one of the most popular teas in Taiwan, enjoyed in many
restaurants and homes. It is a twig tea with a strong roasted flavor.
This is a result of an extra firing after the tea is made.
