Lovely and fruity combination of oolong tea, with pieces of dried peach and rose petals.
Lovely and pleasant tea, balancing between the light summer taste of peach and the intoxicating smell of rose.
Oolong tea is neither a black nor green tea – it falls into its own tea category. However, an oolong 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 is known. Green tea is hardly oxidized at all, so the leaves retain some of the original green colors of their leaves fresh flavor. Oolong tea falls somewhere in between and is often described as a partially oxidized tea. But oxidation levels in each batch of oolong can vary from 8% to 80% depending on the production style of the main tea. This is why the taste profile of some olong may 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: Oolong teas are traditionally twisted or curled into tight balls or thin strands. These artisanal shaping techniques depend on the traditions of the tea expert. Creating the leaf in a ball is an important aspect of oolong processing that changes the appearance, color and aroma of finished tea leaves. Depending on how and when the leaves are rolled during processing, the tea specialist can subtly change the entire direction of the final taste of the tea. 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. The colour of the leaves and the shade of the prepared tea may also vary from green to gold to brown.
Extraction time: 1-3 min.
Temperature: 80 °C