Oolong

Oolong Tea could be used for multiple infusions and it shows new flavors each time.

Taiwan produces some of the finest varieties of this tea in the world. They are usually either floral and fruity or full bodied and fragrant, depending on harvest time. Taiwan is best known for its high mountain Oolongs like Alishan Oolong. It also produces some very fine black and roasted Oolongs (Formosa, Charcoal Roasted)

China produces fine varieties of Oolongs such as Tie Guan Yin and Wuyi Rock tea in Fujian province, especially in Wuyi mountains. Tie Guan Yin is green in color and lightly oxidized around 35% and it has floral aromas and vegetal flavors. Wui Rock tea is a heavily oxidized Oolong with rich earthy tones.

Preparation:

Use 2 teaspoons (3g) of tea for one cup (250 ml) of water. Water temperature for Oolong green (Tie Guan Yin, Alishan) needs to be around 85°C (185°F) and for black Oolong (Formosa, Charcoal) at 95°C (200°F). Brewing time is around 2-3 minutes. Increase steeping time by one minute for each subsequent infusion.

You can start preparation by placing leaves in tea pot and rinse them for few seconds by pouring hot water over them. Discard the water and pour new hot water over the leaves and leave it until desired brewing time is reached. The initial rinsing helps the leaves unfurl easily.

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