Oolong
Partially Oxidized LeafAs one of six of the main Chinese categories of true tea, oolong is characterized by its semi oxidized leaf. From oolongs that are almost confused with the taste of green tea, to rich highly roasted ones that taste closer to black teas, the vast diversity and possibilities of flavours, textures, and scents make this area a tea connoisseur’s heaven!
After plucking and sorting, large tea leaves are spread out on bamboo mats in the sun where they wither. Following the initial drying, processes of heating and rolling are alternated. The technical skills are essential and require precise attention between to the drying, roasting and rolling to ensure the tea maintains the aromatic delicacy. Once the desired level of oxidation has been reached, the tea is rolled. Rolling is an art form unto itself, and oolong can be found in a multitude of beautiful shapes.