AppId is over the quota
As people begin the long, soggy climb out of the tea bag, they have begun looking east of the gardens of Darjeeling and Ceylon for their finer teas. As their search broadens, new words start to show up, words like oolong and wu-long. What are these mysterious and exotic teas and why are people talking about them so much?
In order for a tea to be classified as an oolong it must meet several criteria. Some people will tell you that it is a partially fermented or oxidized tea, this is true but it is only part of the equation. Oolong also refers to set of specific cultivars, or varieties of tea bush, that have been developed and selectively breed over the centuries for the refined qualities they possess.
There are different theories as to the true origins of oolong, but what we do know now is that a lot of the early production was centered in the area of the Wuyi Mountains in the north of China's Fujian province and Anxi to the south. Since then oolong tea from Taiwan has become famous, and India, Nepal, Vietnam, and Thailand have begun producing oolong teas. Despite the rise of interest in and popularity of oolong and green tea, as well as increased production, it remains difficult to find high quality oolong outside of the producing regions.
After it is harvested tea that is destined to be oolong is allowed to wither for a period of time, much like green tea. Unlike green tea however, oolong will undergo further processing. It is bruised in one of a variety of ways depending on the desired result, commonly they are shaken in the drying baskets or kneaded in sacks. This exposes the oxidative enzymes to air and other substrates upon which the enzymes can act. The process spurred on by this abuse is brought to a close by heating the leaves by frying, roasting, or steaming them in order to deactivate the oxidative enzymes. For oolong the leaves can be anywhere from 5-70% oxidized before being heated. Different degrees of bruising and oxidization are used to produce different effects and types of tea. The less oxidization, the greener the tea, the more oxidization, the closer to black or red tea it becomes. After all of that they are shaped and dried.
Each one of these steps is conducted in a calculated and controlled fashion under the guidance of a tea master. All applied artfully to build the amazing array of flavour profiles that can be found in masterfully produced oolong tea, from floral, fruity and sweet to savory, woody, or smoky flavours.
Many varieties of oolong are considered by tea connoisseurs to be among the finest teas in the world. For the passionate tea lover who is looking to broaden their horizons, oolong is the next logical step. There are a wide enough variety of cultivars and production methods to keep them learning about and enjoying different teas, without its becoming repetitive or boring, for at least one lifetime.
Bill Harrison is a dedicated student of Asian languages, martial disciplines, medicines and cultures. He shares his personal experiences and success with Chinese Medicine and Tea Culture and provides access to premium teas direct from the source at the lowest possible prices at his site MaeMawk Tea
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