Oolong tea represents a variety halfway between green and black teas, being made after partial fermentation. They are processed to be full-bodied and are therefore made from larger, more mature leaves. At their best, oolong teas have a fragrant flavor and fruity, sweet aroma. The finest varieties are still handmade following traditional manufacturing processes. Immediately upon plucking, the leaves are spread out in direct sunlight to wither. Withering reduces the moisture content and softens the leaves. The leaves are then put into bamboo baskets and shaken briskly to bruise the leaf edges. In the next step, the leaves are spread out in the shade to dry. The process of shaking and spreading the leaves is repeated numerous times. The bruised leaf edges begin to turn red through the oxidation process (fermentation) while the centers of the leaves remain green. There are many degrees of fermentation. Some oolong teas are lightly fermented and are called green oolongs. These teas are very fragrant. Black oolongs are heavily fermented and are known for their lasting aftertaste. Once the desired level of fermentation is reached, the process must be stopped immediately. This is done by pan-firing the leaves at high temperatures, which produces a lower moisture content than is found in green tea and ensures a longer shelf life for oolongs.

Brewing: Pour water that has just come to a boil over the leaves, and immediately discard this first brew. This step is known as “awakening the leaves” and allows the tightly rolled or coarser oolong leaves to open and release their flavor. Now the tea leaves are ready to be infused many times. Pour water that is just beginning to boil over the tea leaves in the pot. Steep for 2–4 min. Each infusion will reveal a new dimension of the tea, and you may find that the infusion time can be lengthened after the third pot.

infusions Oolong tea selection

China Oolong

Taiwan Oolong

Oolong Blends