Oolong Tea
Oolong cannot be considered either a green or a black tea, but
somewhere in between is a category of semi-fermented tea, and
Oolong resides happily in there. Often known as Qing Cha
(Grass Tea), Oolong shares qualities that are present in both the green
and black teas. Although it is semi-fermented Oolong can still
boast of having a relatively high Polyphenol content, therefore
retaining a lot of the health-giving benefits of green tea. As a
full bodied tea with a fragrant flavour, Oolong also charms you with
its various fruity sweet aromas. It is thought that the first Oolong
Tea was produced at Mt Wu Yi Shan, in Fujian Province of China, some 400 years
ago, and even today Fujian Province remains one of the main growing areas
for this particular tea. It's traditionally plucked early in the
morning only on very clear days, and the leaves are harvested in the time
honoured tradition of one bud to every three leaves. After the harvest
the leaves and buds are exposed to the sun before quickly being removed
indoors for further drying. The leaf drying triggers the fermentation process
and for oolong it is crucial that fermentation is only partially completed, as
fully fermented leaves soon become black tea. The timing of this is critical, and
is carefully monitored until the leaves are approximately 30% red and
70% green. Fermentation is then promptly stopped. The semi-fermented leaves are
now rubbed together vigorously to bring out their full flavour and aroma. This final
stage can sometimes vary depending on the region and traditions of the
tea garden, but whichever method is chosen will give the Oolong one of its
many individual characters and flavours. This is why it's always been a tea
connoisseurs favourite.
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