OOLONG TEAS

Grown primarily in the Fujian province of China and in Taiwan, Oolongs most often bear the stamp of a Tea Master, who must continuously evaluate the tea as it goes through the many preparation processes that give each regional tea its individual characteristics. After withering, the leaf is not steamed, but rather basket tossed in order to bruise the leaf’s edges, exposing the leaf’s enzymes to oxygen, and thus initiate oxidation. This is the process that results in the hearty flavor profiles of oolong and black teas. Finally, after partial oxidation occurs (15-75%), the leaf is then pan-fried for a finish that allows storage and enjoyment.

Of all teas, Oolongs undergo the most complicated processing. The result is a finished tea that comes in a variety of shapes, colors, and textures. Ranging from leafy varieties to tightly curled balls, gray-green to rich brown, Oolongs are made from large leaves that may not fully open until the third or forth infusion. This intensive process is only fully appreciated when the dance of the oolong is experienced firsthand. It is a superb tea for the adventurous soul - oolong’s flavor profile consists of myriad sensations ranging from the delicate meanderings of pale spices, to the glowing wonder of redolent gingers. Its many tastes and effects are jaunts into the world of true tea enjoyment that are as unforgettable as the name it carries. Oolong is a journey of surprise, enchantment, and poise - embark upon it, and taste excellence in tea for yourself

Because the oxidation level of Oolongs can vary from 10–80%, the caffeine content is also highly variable. Many of the finest Oolongs have rewarding fruity, flowery, even spicy flavoring. With such variation, sampling is a must. Very easy to drink and experiment with. Oolongs generally steep about 3 minutes, slightly cooled from the boil at 200°.
Caffeine Content: 12-55mg per 8 oz. cup

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Osmanthus Oolong

From the Wuyi Mountains of China, this Oolong tea is complex and full-bodied. Naturally sweet, it has flirty undertones with a long, smooth finish. Good for multiple infusions.
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CURIOSITIES

In 1776 the English intentionally began to create a market in China for opium, simply and ruthlessly exchanging one addiction for another: the Chinese became as hooked on opium as the British were on tea.