Oolong Whole Leaf Tea

Oolong tea is neither a black nor a green tea – it falls into its own category of tea. However, an oolong can end up with more black tea characteristics or more green tea characteristics depending on the direction the tea expert takes when processing the tea.

Oxidation: Black tea is allowed to fully oxidize during processing, giving the tea leaves their dark color and rich malty aroma for which they are known. Green tea hardly oxidizes at all, so the leaves retain some of their original green leaf color and fresh flavor. Oolong tea falls somewhere in between and is often described as a partially oxidized tea. But the oxidation levels in each batch of oolong can vary from 8% to 80% depending on the style of production of the master tea. This is why the flavor profile of some oolongs can lean more towards a fresh green tea (less oxidized) and others towards a black tea with elements (more oxidized). The biggest difference between oolong tea and black or green tea? Oxidation and shape.

Shape: Τα τσάγια Oolong είναι παραδοσιακά στριμμένα ή κατσαρά σε σφιχτές μπάλες ή λεπτά σκέλη. Αυτές οι βιοτεχνικές τεχνικές διαμόρφωσης εξαρτώνται από τις παραδόσεις του ειδικού που κάνει το τσάι. Forming the leaf into a ball is an important aspect of oolong processing that changes the appearance, color and aroma of the final tea leaves. Depending on how and when the leaves are rolled during processing, the tea expert can subtly change the entire direction of the final taste of the tea. Because oolong tea oxidizes to varying degrees depending on the tea specialist's processing technique, its flavor can range from mild to full-bodied, floral to earthy, and sweet to warm. The color of the leaves and the shade of the brewed tea can also vary from green to golden to brown.

Extraction time: 1-3 min.

Temperature: 80 °C