All About Oolong Tea

Originating in the Fujian province in China, this delicate flavored tea is produced from large tea leaves. It is sometimes plucked in groups of 3 leaves. After plucking and sorting, the tea is withered (dried for a long time prior to oxidation process), similar to black teas. During this withering process, the tea leaf generates heat, so it is then necessary to allow it to cool. After about 30 minutes of cooling in a single layer, the leaves are then shaken by hand in the trays. This damages some of the leaf cells, allowing some of the internal liquids to be exposed. This begins the all-important oxidation process. Oolongs are partially oxidized, and different levels of oxidation lead to different types of oolongs. The tea is then tumbled in a cylinder multiple times. Lastly, the tea is fired in an oven up to 150ºF, tumbled again, then allowed to cool.

These days Oolong tea is exported worldwide the Japanese being the largest importers; their taste for Oolong tea stretches back centuries when it first earned the name "Black Dragon Tea" apparently due to its long black curly leaves which look similar to a Chinese dragon. In Japan Oolong tea can be purchased ready-brewed in a tin which sounds a little odd, but it is no different to other drinks that have been made a matter of convenience for the masses.

Since long ago the Chinese have drunk Oolong tea mostly prepared in a very small teapot. Part of the reason for making such small amounts will no doubt be partly due to the high price of this product and to the fact that this is not a drink to be taken in high volume but to be sipped and savored like a fine wine. Tradition has prevailed and still today the preparation of Oolong tea still involves the use of these small teapots which commonly contain less than 8 ounces of fluid. As with all teapots there are many different shapes and designs but diminutive size is a constant feature of the classic Oolong teapot.

Similar to green tea, Oolong is prepared by adding leaves to the teapot and subsequently pouring hot water (180ºF-200ºF) over them allowing them to infuse for 2 to 3 minutes depending on how strong the resultant brew is intended to be - some users allow for five minutes or more to get a more intense flavor. Oolong tea leaves are not as delicate as green tea and are more akin to black tea when it comes to preparation, due to the partial oxidation process, requiring boiling water to steep properly. Some people re-use Oolong leaves more than once as they tend to hold their flavor; this is in sharp contrast to black tea, which is unpleasant when steeped more than once, becoming bitter to taste.