Oolong teas – special semi-fermented teas

Like all real teas, oolong tea is a variety of the evergreen shrub Camellia sinensis. The unique flavor profile of oolong tea is a direct result of how it is grown, where it is grown (including altitude and climate) and above all, how it is processed. Oolong tea thrives in cool, lush, high-elevation regions, and is native to China.

However, unlike most of the world's teas, oolong is a relatively new variety of tea, developed in Formosa (Taiwan) and the Chinese province of Fujian sometime before or during the sixteenth century. The exact time frame of the origin of oolong tea is shrouded in mystery, but it is known that the name "oolong" means "black dragon" in Chinese, referring to the long, dark, and curled shapes of the leaves that resemble a dragon's tail.

Oolong is neither black nor green tea; it belongs to its own category of tea. However, oolong can end up with more black tea characteristics or more green tea characteristics, depending on the direction the tea master takes in processing the tea. Oolong tea is something between green and black tea, with an oxidation rate between 10% and 90%. Some oolong teas can be almost completely oxidized, making them very close to black tea, while others are green and light.

Oxidation as the most important step in the production of oolong tea

The rate of oxidation greatly affects the type of oolong tea. That is why it is important to decide when to stop the oxidation process. That decision belongs exclusively to the tea master.

The processing of oolong tea generally goes through many steps, and most of the processing takes place in several steps.

After the tea leaves have been picked, the process of drying in the sun or withering of the leaves begins. The leaves are then cooled in a humid room. This important step is repeated three times during the production of oolong tea.

The longer the leaves wither, the more new aroma and flavor compounds develop in the leaves. This is because, during the wilting process, many of the chemical compounds in the leaves are broken down into volatile compounds. Many tea makers use their sense of smell to know when the withering process is complete.

After that, the "sweating" phase occurs, when oxidation starts on the outside of the leaf and slowly moves towards the center of the leaf. The next stage is the shaping of the leaves. This is followed by frying the leaves, final shaping and finally drying and sorting the leaves by hand.

The form of oolong tea

All oolong teas have two leaf shapes. The traditional processing style produces long and spiral leaves, while modern processing involves rolling the leaves into small balls with tails. These craft techniques of shaping or rolling depend on the tradition of the tea master preparing the tea. Rolling is an important aspect of oolong processing that changes the appearance, color and aroma of the final tea leaves. Depending on how and when the leaves are rolled during processing, the tea master can subtly change the entire direction of the final flavor of the tea.

The appearance, shape and taste of oolong tea can also vary depending on the region where it is grown and how it is processed. Taiwan and China are the two countries where oolong tea originated and are still the largest exporters of oolong, although other countries such as Thailand, Vietnam, Japan and India also produce it. Each country and each species is unique in taste, smell and processing of the leaves.

The caffeine content of oolong tea is somewhere between black and green tea. Lightly oxidized oolong can have lower levels of caffeine, similar to green tea, and highly oxidized oolong can have higher levels of caffeine, similar to black tea.

Oolong Pinky Pink

Oolong, a semi-fermented tea with a delicate, floral aroma where the fermented part remains only at the edges of the plant, leaving the central part green. This combination with rose and raspberry will delight you with its light spring taste.

It is perfect for lovers of sweet and fruity flavors, and every cup of this wonderful tea will take you back to warm and sunny spring days.

Oolong Orange

This oolong tea offers a unique taste experience. Using refined methods, the fermented part is retained on the edges of the otherwise fresh leaf of the plant. With its long, slightly curled leaves, this tea will enchant you with its delicate, floral aroma, which is additionally emphasized by orange blossom. The connection between this light oolong and the lively orange flavor is perfect and refreshing.

Oolong flower of Asia

On the one hand, you will experience a slightly spicy cup of the famous Taiwanese Oolong, but at the same time, an intense, fruity note of lotus Oolong tea.

This fragrant creation is pleasantly rounded with the fresh aroma of passion fruit and apple and gently decorated with pink rose buds and Roman chamomile that further emphasize the sweet aroma of Oolong tea.

Oolong Milky

In matters of production process, this is probably one of the most unusual tea specialties. Almost entirely hand-crafted in China's Fujian province.

Immediately after the oxidation process, the purpose of which is to reduce the amount of water in the leaves and make them pliable, while the leaves are still moist, the leaves are briefly steamed with water and milk.

Such a process manages to preserve the olive green color of the leaves and gives a creamy taste and smell. After finishing, the leaves are rolled up and dried. This tea is extremely gentle.

Taiwan Formosa Oolong

This tea with many tones of green and brown is produced only in the highlands of Taiwan.

After picking, the leaves are fermented to about 50% and then withered in the sun. The frequent turning of the tea in the bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, naturally curled leaf. After cooking, the still green center of the leaf with the fermented leaf edges becomes clearly visible.

Experienced tea production masters reward us with the best quality. Our oolong tea is juicier and has a more finely processed leaf than standard oolong.

The solution is bronze in color, and the taste of the tea is light, floral and slightly spicy.