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Oolong Tea, also known as Wu Long tea, has been quite the hot topic in the news lately. Everyone from the NY Times to Oprah has featured this tea as the new miracle weight loss supplement. Although, we here at Kokomo Tea believe drinking tea will positively affect your health, we don’t make the claim that Oolong Teas are the cure to fighting the bulge. However, we will tell you that oolong teas are some of the most diverse and interesting teas you will come across.
Below we explain the different ways for making oolong tea and some of the most famous oolong teas in the world.
Processing
Oolong tea is the most complex tea to produce. Manufacturing oolong tea is a labor intensive process that often involves multiple oxidations. Oolong tea is classified between a green tea and a black tea due to the partial levels of oxidation which can range anywhere from eight to seventy percent. There is no set standard on how to manufacture oolong tea; it is up to the discretion of each tea garden or tea master to decide on processing and the subsequent level of oxidation.
As shown in the diagram above, there are three variations for processing oolong teas. All three methods begin with plucking, which typically includes three leaves and a bud although rare single leaf oolongs do exist. Next, if the weather permits, withering in the sun occurs for eight or more hours. The leaves are then lightly bruised by shaking or rolling in order to start oxidation. At this point, the leaves can be completely pan-fried or air-dried, ending oxidation and manufacturing. This creates the first variation of oolongs which are only eight to ten percent oxidized. In the second variation, the leaves are only partially dried before they’re rolled. This process of partially drying and then rolling the leaves is repeated as many times as is necessary; afterwards, the leaves go through a final drying phase, ending oxidation and often followed by baking. This variation will create an oolong which is only twenty to thirty percent oxidized. The last variation differs from the other two by going through a wetting or softening process after the initial shaking or rolling. The leaves will then be left to rest and slightly air dry before being re-rolled and put through a final drying, thus creating an oolong which is forty to seventy percent oxidized.
As you can see, manufacturing oolong teas is an intricate and labor intensive process. The reward is a complex aroma and flavor profile that makes this unique tea well worth the trouble. Often smelling nutty, fresh, and a little like shea butter, oolong liquor color can range from pale beige with yellow undertones to very pale green with brownish yellow hues. The tastes are wide-ranging depending on the levels of oxidation and can be vegetal like green teas but much sweeter and with a smoother taste. Darker oolongs, closer in oxidation to black teas, have a nutty, toasted flavor.
Region
Oolong tea is native to China. In the mid-19th century, however, Taiwan began producing oolong tea and is now the definitive source for fine oolong teas. It is said that the Taiwanese are experts at producing greener and more delicate oolongs. It is thought that their characteristic complex aroma and flavor profile is a result of location: a subtropical climate combined with high elevation. However, this is not to say that Chinese oolongs are no good; they can, in fact, be quite delicious. Interestingly, Chinese whole leaf oolongs are often partially manufactured in private homes, as in a cottage type industry, before being sent to larger tea factories. The most famous Chinese oolongs are grown in the Anxi County of the Fujian Province.
Famous Oolong Teas
Ti Kuan Yin (or Tie Guan Yin): As China‘s most famous tea, Tie Kuan Yin is named for the Chinese Goddess of Mercy, the Iron Goddess. Known for its dark leaves, this rich tea has subtle fruit flavors with a heady, floral aroma. Its complex flavor is only enhanced with multiple infusions, making this a perfect tea for the Gung Fu ceremony.
Tung Ting (or Jade Oolong): One of Taiwan’s top teas, Tung Ting is produced in Nantou county, the largest tea producing region in Taiwan. Named after the Tung Ting Mountain it is grown on, this tea is a minimally oxidized, rolled leaf which looks slightly unfurled. The steeped tea can smell slightly roasted but sweet and subtly vegetal or strongly sweet and flowery. The taste is smooth and mildly floral with a pleasant feel on the tongue and an enjoyable lingering flavor.
Pouchong (or Bao Zhong): Pouchong is a very lightly oxidized oolong tea grown either near Taipei County, Taiwan, or in the Fujian Province of China. This tea lends itself well to scenting and is often paired with roses. Alone, the steeped tea liquor has a golden green hue with a floral and melon aroma and a rich, yet mild taste.
Formosa: A general term describing the finest teas from Taiwan. The name comes from early Portuguese explorers who, upon discovering Taiwan, dubbed the island Formosa, meaning beautiful. Formosa oolongs can vary in aroma and taste, but the name always indicates high quality tea.
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Let us be the one to let you know more about the world’s finest premium Oolong teas. Oolong tea is the most complex tea to produce.
You can learn different ways of making Oolong tea with us. |
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