Oolong Tea
Originating in the mountains of China’s Fujian province, oolong teas are today produced mainly in China & Taiwan (Formosa). Oolongs are a variety of ‘true’ tea characterised by partially fermented leaves from the Camellia Sinensis plant.
Always whole leaf teas, oolong leaves undergo a special process of wilting in direct sunlight, followed by careful ’bruising’ of the leaves’ outer edges to start oxidation before ring.
Chinese oolongs are generally less fermented (about 15-20%), producing pale orangy- brown liquors. Oolongs from Taiwan are usually 60 -70% fermented, giving richer, darker, brews.
While some oolongs can resemble the dark shades of black teas, on infusion the leaves open to reveal trademark green leaf with brownish-red edges.
Oolong tea is now grown in New Zealand too. Zealong is the only ‘true tea’ grown in NZ. This premium organic oolong is grown in Hamilton using picking and processing methods as still used in Taiwan.
Oolongs have more caffeine than green teas, but less than black. The greater the oxidisation the higher the caffeine level.
Sought after oolongs include:
- Big red robe – smokey tasting at first, with a mellow finish; renowned for its medicinal properties.
- Tie kuan yin / Iron Goddess of Mercy - large leaves produce golden, slightly nutty infusions.
- Formosa – an attractive amber liquor, mild sweet flavour & aroma.
- Tung ting – a pale golden green liquor with a full bodied flavour.
- Zealong – a clear aroma and taste with a hint of fruit and flowers.
