oolong tea

OOLONG TEAS:

Steep 3-5 minutes (190-200 degrees boiling)

General: Oolongs consist of a bud and two leaves that are partially oxidized. The amount of oxidation the tea master allows greatly effects the final tea and can differ as much as the effect a wine maker can have in their wine. Oolongs are picked, withered, rolled, and oxidized or bruised. This is accomplished by first picking the bud and leaves then allowing them to wither for an allotted time. During oxidization, the leaves are stirred every few hours or the tea is placed in a machine that crushes and twists the tea to break the cell walls, thus exposing the tea to air and allows for enzymes to escape. There can be black and green Oolong teas depending on when fermentation is stopped. Lighter oxidization brings a greener taste. The more withered the darker and roastier the taste. Oolongs contain GABA (Gamma-aminobutyric acid) which calms and relieves the brain of stress and anxiety.

Tea Descriptions:

Ti Kuan Yin (Iron Goddess of Mercy) - Known as a green oolong, this tea is compassionate in nature, semi oxidized; an oolong displaying a very flowery, delicate aroma and flavor. Full bodied and non-astringent.

Heavens Formosa: This Oolong tea comes from the Fujian region of China. It’s light 20-30 percent oxidization and milk-infused leaves create a flavor that is buttery, rich and smooth. The sweet smell comes from the milk that is sprayed on to the leaves after oxidization.

Pouchong (the Rose offers Mandarin Silk): A very green oolong from Taiwan. Pouchong tea is all about the aroma. In the cup, you'll find a buttery sweet and uplifting floral aroma that lingers on the palate long after your last sip. Soft, succulent texture and clean, with a refreshing finish.