Lovelyandfruity combination ofoolongtea,with pieces of dried peachandrosepetals.
Lovelyandpleasanttea,balancing between the light summer taste of peach and theintoxicatingsmellofrose.
Oolongteaisneitherablacknorgreentea–itfallsintoitsownteacategory.However,anoolong may end up with more black tea characteristics or more green tea characteristics depending on the direction the tea expert takes when processing tea.
Oxidation: Black tea is allowed to fully oxidize during processing, giving the tea leaves their dark color and rich malt aroma for which it isknown.Greenteaishardlyoxidized at all, so the leaves retain some of the original green colors of their leaves freshflavor.Oolongteafallssomewhereinbetweenandisoftendescribedasapartiallyoxidizedtea.Butoxidationlevelsineach batch of oolong can vary from 8% to 80% depending on the production style ofthemaintea. This is why the taste profile of some olong may lean more towards a fresh green tea (lessoxidized) and others towards a black tea with elements (moreoxidized).Thebiggestdifferencebetweenoolongteaandblackorgreentea?Oxidationandshape.
Shape:Oolongteasaretraditionallytwisted or curledintotightballsorthinstrands.Theseartisanalshapingtechniquesdependonthetraditionsoftheteaexpert.Creatingtheleafinaball is an important aspect of oolong processing that changes the appearance, color and aroma offinishedtealeaves.Dependingonhow and when the leaves are rolled during processing, the tea specialist can subtly change the entire direction of the final taste ofthetea. Because oolong tea oxidizes at various levels depending on the processing technique of the tea specialist, its taste can range from soft taste to full body, floral to earthy, and sweet to warm.Thecolouroftheleavesandtheshadeofthepreparedteamayalsovaryfromgreentogoldtobrown.