Oolong tea

This is a semi-oxidized Chinese tea, semi-fermented, although the latter term is technically less correct than the former. After the tea leaves are picked, they are rolled and laid out to wither, during which the tea acquires the floral notes for which oolong tea is so famous.

Oolong tea is often repeatedly rolled and shaped. These processes result in a complex and unique tea flavor, a better oxidation state, and a more interesting leaf shape. The most common oolong leaf shapes are twisted or tightly rolled hemispheres or spheres. These sphere- and hemisphere-shaped leaves can be steeped multiple times. This is especially beneficial when using specialized teaware and brewing methods.

After oxidation and partial formation, the oolong leaves are heated for the final oxidation and formation process. This also allows the tea to be completely dried. This process gives the oolong a richer flavor and aroma of ripe fruits, nuts, roasted beans, caramel, coffee, and even chocolate.

The various processes of oxidation, leaf formation, and drying give oolong tea a wide range of flavors and aromas, from light, clear, and herbaceous to deep, roasted, fruity, and even coffee-like.

Most varieties of oolong tea originate from China, particularly the Fujian province and Taiwan. These regions are particularly renowned for their hand-processed oolong tea. However, in recent years, this type of tea has also begun to be produced in other countries, such as India and Sri Lanka. Because they produce tea in much larger quantities, it is processed using machines.

In Taiwan, some oolong tea varieties are harvested only after the plants are several years old. This will give the tea a more refined and subtle aroma.

If you buy oolong tea abroad, its name may be written as follows: wu long, wulong tea, oolong cha, or something similar.

Author of the article: Natalia Semenova "TopCook"

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