Semi-fermented Oolong Teas

Traditionally manufactured in China and Taiwan, oolong is a semi-fermented tea combining the best qualities from black and green teas. In order to give a rich flavour, fresh shoots with one new bud and three leaves are gathered and are immediately processed. First the leaves are wilted in warm air and then they are shaken in bamboo baskets so that the edges of the leaves become slightly bruised. This means that there will be a certain amount of oxidation during the subsequent processing. The most important stage of production is to discern the exact moment necessary to cease further fermentation, which is done by rapidly heating tea leaves sufficiently fermented. This temperature is higher than for other types of tea. Furthermore, rolling takes place in order to release the aroma and flavour. Finally, the tea is dried over charcoal stoves.

Oolong teas are full of taste, ranging from a floral to roasted flavour and numerous undertones. The colour of leaves grades from green to brown, and the leaves are firmly rolled or just bent freely. Oolong teas give a reddish to brown and clear infusion, which often has a fruity or perfumed aroma and a smooth but complex, usually peach or apricot inflected, flavour. Oolong teas contain more caffeine than green teas but less than black teas.

Oolongs protect and reinforce heart function, and encourage the circulatory, digestive and immune systems. Like other teas, they are a source of natural antioxidants and vitamins B2, C and E.

Unlike Taiwanese oolongs, the Chinese varieties are more distinctive in taste, which is a result of a longer fermentation process. Chinese oolongs present a wide range of tastes, lending the tea a delicate note and elegant scent. Some Chinese oolongs are light and sweetish, and the small, firmly rolled leaves nicely develop after brewing. Other ones have firm, glossy and dark green leaves, providing a floral infusion which is amber in colour. The main region responsible for growing oolong in China is Fujian.

It is widely known that due to its highly developed tea culture and ideal natural conditions, Taiwan produces the best oolongs in the world. Growing tea in Taiwan started in the middle of the 19^th century. Although the island is not very large, it is geographically diverse, featuring high and steep mountains and low lying coastal land. Varied weather, temperature, location and soil result in a diversity of oolongs, differing in taste, aroma and appearance. The finest oolongs are grown in the central parts of the island at a high altitude.