What is Oolong Tea: Oolong teas offer a wide variation of interesting flavours to discover that just can't be found in other teas! Although oolongs can be made from the same material that is used for green tea, specific cultivars unique to oolongs are often used and different levels of roasting offer variant tastes. A high roasted Oolong can taste woodsy, deep or smokey, a low roasted or green Oolong can taste floral, vegetal, fruity and even buttery. Oolongs can also be aged (best to rest oolong in low humidity areas) often bringing about more complex flavours and deep plum notes over time. Also the altitude that the tea grows at, the region it's grown in, the time of year it's picked, the weather it is picked in or if bugs are allowed to bite the leaves will all play a massive part in the teas taste! A brief history of Oolong Tea: Oolong tea has been around for 1000 year and used to be called Beiyuan tea, one of the first tribute teas it was offered to various Song Dynasty emperors. Previously pressed into tea cakes this practice eventually became unpopular. It was traditionally made and first mastered in Wuyi and Anxi (Fijian province, China).Oolong cultivation then spread to Guangdong province China then Taiwan in the 18th century, more recently Yunnan province china, New Zealand, India, Vietnam, Nepal, Thailand, Indonesia, Malawi and Kenya all produce oolongs!
Oolong is green tea that has undergone further processing. An Oolong is a semi oxidised tea. With a green tea having light processing after being picked and a red tea having much more extensive processing, an oolong tea lies somewhere in between.
The tea is picked. Withered (to remove moisture). Oxidised (partially bruising the leaves and tumbling). Frying or drying (this will cease oxidisation).
Oolongs carry health benefits as it contains high levels of: antioxidants (reduces free radicals and can help prevent Cancer, Cardiovascular disease, Cognitive impairment, Immune dysfunction, Cataracts, Macular degeneration and Alzheimer's.)
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