Oolong Teas

Oolong tea is semi-oxidized, partially fermented, and contains caffeine.  To make the best cup of oolong requires boiled water 185°F to 205°F.  Steep time depends on quality of the leaf, type of tea makers/infusers being used, number of extractions, and most importantly personal preference.  Yixing pots or small unglazed clay pots are the most recommended utensil for oolong. It allows tea leafs to reveal layers of characters.  

Today most oolong are grown and produced in southern China and Taiwan.  In the late 1990's a Taiwanese family-owned company established the first organic oolong estate in New Zealand.  Taiwanese oolong are typically mid- to full-bodied and darker with intense after tast and thick aroma.  Chinese oolong are classically balanced with fresh and floral notes.  

Examples of Oolong

• Chinese Oolong:  Monkey Picked, Iron Goddess (Tie Kuan Yin), Big Red Robe, and Water Fairy.
• Taiwanese Oolong:  High Mountain, Lishan, Dong Ding, Eastern/Oriental Beauty, and Pouchong.
• Variety Oolong:  Ginseng, Milk (Jin Xuan), and Osmanthus Oolong.