Probably one of the most complex and difficult types of tea to produce is Oolong. Oolong is a semi-oxidized tea produced primarily in China and Taiwan. Oxidation ranges from as little as 10% (near green tea) to as much as 80% (near black tea) giving Oolong the widest variety in style, taste and appearance. The Tea Master uses the aroma of the leaves during oxidation and knowledge of the growing region soil, climate and elevation to develop the desired flavor profile and final leaf shape. Oolong flavors vary from earthy and smoky to floral and fruity. Their color can range from a light green to a dark brown. The image below shows the variety in styles.
Many seasoned tea drinkers consider oolong their favorite. With so many Oolong tea’s to explore where do you start? I would recommend our Makaibari Oolong or Coconut Oolong. Makaibari is a beautiful, long leaf oolong from the Darjeeling region of India. It has a fruity aroma with a soft, sweet taste. Coconut Oolong is a rolled whole leaf tea that includes organic coconut. It has a smooth, creamy mouth feel and is full of coconut flavor. We love both these oolongs hot, iced and cold brewed. Take some time to explore oolongs and always sip happy and sip healthy.