Oolong Tea gets an amazing variety of taste from repeating processing steps multiple times. Leaves are harvested when they are mature, as opposed to black and green tea leaves which are harvested earlier. Oxidation is slowed down by increasing heat, letting leaves rest, then shaking the leaves to destroy the cell walls aiding in the release of oils. Leaves are then rolled again for further oxidation. This process is repeated as many times as the tea master deems necessary to achieve the desired flavor and color. Oolong tea is known for its mellow, flowery, fruity, and woody taste. This tea ranges from low to medium in caffeine levels. Most Oolong teas fall between black teas and green teas in terms of color and strength.
From plant to your pot Oolong tea goes through:
Plucking ~ Withering ~ Rolling ~ Oxidation ~ Firing ~ Sorting
The best way to steep a cup of oolong tea always starts by ensuring you clean your vessel very well, be it a teapot or a mug or a tea press. Then select good water (a bottle of spring water is recommended) and boil it in a clean kettle to 185 degrees Fahrenheit and pour it on your loose leaf oolong tea. The measurement is ~6 ounces of water to one teaspoon of tea leaves. Let it steep 3-5 minutes or to your preference. Keep in mind over-steeping will make your tee bitter.
1oz loose leaf tea = up to 15 servings of 6oz cups of tea (depending on how strong you prefer your tea)
