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OOLONG TEA (also known as wulong tea) is allowed to undergo partial oxidation. These teas have caffeine content between that of green teas and black teas. The flavor is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. It is often compared to the taste and aroma of fresh flowers or fresh fruit.
Oolong tea should be made with water a little bit below boiling, between 190 and 203 degrees. The water should be steaming rapidly and there should be many bubbles rising in the kettle, but not really breaking the surface.
Oolong teas vary dramatically and you need to experiment. Many oolongs (wulongs) are perfect at 3-4 minutes, some need 6-8 minutes. |
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