Smooth and slightly sweet, toasty with a touch of dryness.
Tending black (noting the longer fermentation time for this type of oolong).
Luxury oolong tea, Green Tea.
Oolong means semi-fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired, which arrests the fermenting process and captures the interesting character associated with Oolong tea. The best Oolongs come from Taiwan, where the making of oolong tea is regarded as a precious art that requires years of training. From the nursing of a seedling, to planting, to nourishing the bushes, to properly selecting the best time to pluck the leaves, the husbandry of the tea farmer is a legacy passed down from many generations. Here, long-fired oolongs take on bakey notes with rich amber liquids.
Hot tea brewing method: Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, then poured off. The tea is then re-infused and tea is poured to lucky guests after about 1 minute. The leaves may be re-infused several times, with each resulting infusion yielding different liquor from the proceeding cup.
Iced tea-brewing method (to make 1 qt): Place 6 teaspoons of tea into a heat resistant pitcher. Pour 1 1/4 cups freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste.