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Oolongs were developed after green and black teas, around 300-400 years ago. Originally they were developed in the Chinese coastal province of Fujian.
In the early 1800’s a Fujian tea merchant took some seeds to Taiwan to see how well the plants would grow there. It proved to be very successful and so in the following years tea production in Taiwan became very widespread.
From that time on, Oolong tea has been the most widely exported type of tea from Taiwan.
Oolong tea offers enthusiasts a wide-ranging choice of styles, aromas, and flavours. These teas are famously diverse, with a unique set of particulars regarding leaf style, color, oxidation level, and degree of roasting. In many respects it is the most intricate and complex tea to manufacture.
Good oolong tea leaves are the kind most commonly recommended for multiple infusions, and every infusion presents new flavours each time. The fourth or fifth infusions are often being considered the best.
1
Withering (sun drying) is the first processing stage of oolong teas, and the leaves are first spread out in indirect sunlight. his enhances the tea´s sweetness and prepares the leaves for further processing.
2
The process of oxidation causes more chemical reactions within the tea leaves, adding to the flavor profile of the tea. Tea leaves can be oxidized inside bamboo tumblers like this one.
3
As soon as the desired level of oxidation is reached, the enzymes are de-activated by applying heat. This process is called fixing and it is done by panning the tea leaves in a hot rotating drum.
4
Next, the tea leaves are slightly twisted or rolled into a ball shape. The rolling is done to break the cells of the leaf and to develop flavour.
5
The tea leaves are then dried to reduce to the remaining moisture content to a minimum and, in the case of premium oolongs, the stems are manually removed to reduce bitterness.
6
After drying, the highest quality, artisan-crafted oolong teas are usually baked over charcoal. The roasting helps to preserve the leaves for a longer time and contributes to the complexity of taste and aroma of oolong teas. It also reduces the level of caffeine in tea.
