FROM LEAF to CUP _{Purveyor of Fine Teas}

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...the tea  LEAF...

Oolong tea falls in between green and black tea in terms of processing, taste, and other characteristics, and as a result, shares the same qualities of green and black teas.  During processing, the withering and fermentation stages are combined, and last for only 4 or 5 hours rather than the 24-hour fermentation process sometimes used to make black tea.  The leaves are then fired, to halt fermentation, sorted, and then packed.  This results in a semi-fermented tea that contains less caffeine than black tea, and presents a smooth, silky flavor.

FORMOSA OOLONG --- The word oolong means “semi-fermented”.  Oolongs are processed similar to black teas, but are given a shorter withering time, a light roll, and allowed to ferment only until the edges of the leaf turn brown.  The tea is then pan-fired arresting the fermentation process and capturing the character associated with oolong tea.  A slight variance in any of these gives unique aroma, flavor, color, and finish.  This oolong is considered a long-fired oolong taking on bakey notes with a rich amber liquor.  In Taiwan, making oolong is considered an art form and the legacy is passed from generation to generation.      $2.86/oz.     BUY  NOW --- For More Information, Brewing, & Ingredients...   

HUNAN RED OOLONG --- A classic Ceylon tea from China. Light liquoring with hints of delicate floral notes. Hauntingly piquant with toasty flavor notes. Very stylish leaf. Full-bodied with reddish cup and infusion. Lovely tea for afternoon tea parties.     $12.74/oz.     BUY  NOW --- For More Information, Brewing, & Ingredients... 

In order to enjoy the flavor and rich aroma unique to oolong tea, an art of drinking it delicately was developed. This involves drinking oolong tea by using a tiny teapot and a tiny teacup. Chinese people have adopted this style for generations right up to the present day.

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