Oolong Tea

Oolong tea: lying somewhere between black and green teas oolong tea is semi-oxidised; allowed to wither slightly. It may then be rolled, fired or baked after this depending on local production methods. Oolong tea can be classified into 'green' oolong (< 20% oxidised) and 'black' or more heavily roasted oolong (< 70% oxidised). Quality green oolong teas taste sweeter and less vegetal than green tea, whilst the blacks have a more robust depth.

Infusing: They should be steeped for up to 3 minutes and used for several infusions. Green oolong should be infused in water 80 C, black oolong 90 C. We are pleased to present a great example of each type.