Oolong Tea

Oolong tea dates to China’s Tang Dynasty, more than 1100 years ago within the mountains in the Fujian province. Derived from the same plant that gives us black and green teas, the difference being how it is processed. Unlike green tea that is not oxidized and black tea that goes through a more thorough process, oolong is partially oxidized. This creates a flavour profile and aroma that lies somewhere between these two teas. Exactly where largely depends on the amount of oxidization that takes place. This allows tea masters to craft multiple flavour profiles. The name oolong roughly translates to black dragon. This references the dark colour of the oxidized tea leaves, coupled with the twisting of the leaves into a rough shape of a dragon. Given the variety in flavour, it’s no wonder that many drinkers search them out to include in their collections. Beyond the taste though these teas are rich in nutrients and antioxidants. Yet another reason to enjoy a cup of oolong tea.