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Oolong Tea
Oolong tea is only partially oxidized, so the teas are between green and black teas. 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 handmade using 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. Next the leaves are spread out in the shade to dry. Shaking and drying the leaves is repeated a number of times, depending on the flavor profile desired. 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. The fermentation is stopped at the desired level by pan-firing the leaves at high temperatures. The high temperature drying lowers the moisture content below that of green tea and ensures a longer shelf life for oolongs.
Brewing: Pour water that is just below boiling just enough to cover 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. (You might enjoy smelling the leaves at this point.) Pour water that is just below boiling over the tea leaves in the pot. Steep for 1-2 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
