Smooth and slightly sweet; toasty with a touch of dryness.
Oolong means semi oxidized. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The tea is then fired which arrests the oxidizing process and captures the interesting character associated with Oolong tea.
In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.
Bring filtered or spring water to 190-200°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 2 minutes.
Oolongs teas are best enjoyed when the leaves are briefly infused with hot water, which is then poured off. The tea is then reinfused and tea is poured to the guests after about 1 minute. The leaves may be reinfused several times, with each resulting infusion yielding different liquor from the proceeding cup.