Sunday, March 16, 2008

Oolong Teas

In between the category of black and green teas, you will find Oolongs. And that is where the simplicity ends. Oolongs are a complex category of tea that range from "very oxidized" (sometimes known as dark oolongs) to jade oolongs which have very little oxidation. Normally you'll find oxidation levels anywhere from about 10-80%. The levels of oxidation determine flavor ranges from delicate, orchid-like flavor to dark, rich honey-like flavors.

Whereas green teas might take just a few hours to process and black teas could take up to a full day, oolongs can take over 36 hours to achieve partial oxidation. The leaves are first bruised, rolled, heated and then allowed to "rest" and cool in a repetitive process until just the right amount of oxidation is achieved.

Most oolongs come from either Taiwan or China and combined with the specific processing, as well as the climate and soil can create a wide array of aromas and complex flavors. Often with most oolongs you'll want to try multiple infusions. The first infusion will often lend itself to an initial flavor profile, but with a second or even third infusion you'll discover a new layer of flavor subtleties.

Have fun experimenting with this category of tea!