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' 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 multiple infusions. Green oolong should be infused in water 75 C, black oolong 95 C. We are pleased to present a great example of each type.

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This delightful Oolong is grown on a fantastic tea estate in Malawi, Africa we only recently discovered. Pale to dark green leaves infuse into a very intriguing green tasting oolong with herbal nuances and a lingering flowery aroma.

 

Weight: 50g (40 cups)

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The literal English translation of 'Oolong' is Black Dragon. This name was given to these teas because the character of Oolong teas mirrored the complex spirit of these mythical creatures. Our superb Dung Ti Oolong is comes from Mount Dung Ding in central Taiwan. This tea is entirely hand made and has a stunning shining leaf when infused. This is a 'green' oolong with a taste smoother, sweeter and less grassy than green teas and with a sweet peachy orchid after taste. Several infusions recommended.

 

Weight: 50g (40 cups)

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