To make an oolong tea, specific-sized tea leaves are plucked, allowed to lose moisture, shaped, partially oxidized (from 8% to over 85%), and heated or repeatedly toasted to stop further oxidation. Oolongs are among the most complex teas to process and often require a Tea Master to supervise each processing step.
The combination of processing steps, such as oxidation, sun drying, shaping, tumbling, heating, and roasting creates an amazing spectrum of flavor possibilities in oolongs. The breadth of flavors makes the oolong tasting adventure most like wines, with flavors from light floral to buttery to notes of stone fruit, honey, dark molasses, and even cinnamon. Oolong teas have a flavor for everyone!
Skip to pagination