Brewing Oolong Tea
We continue writing about Oolong tea. Today you will learn how to brew it.
Now, before that, I would like to give more information about Oolong tea. This tea is from China and it is partly oxidized. What this means is that the leaves have been slightly dried. They are bruised in order to start an oxidation process. This process must be precisely timed in order to get specific oolongs. They have a wide range of flavours. Oolong teas are typically oxidized between 20 and 70 percent. That means that an oolong that’s lightly oxidised will be more on a greener side, fresher tasting. And a tea that is on the 70% oxidation side will have a more woodsy, earthy flavor and will be darker. Almost like a black tea but without the astringent finish. Now, the Oolong teas are the champagne of teas. They are very smooth, have an exquisite floral bouquet and what’s best you can re-steep them 6-8 times with no problems.
Brewing Oolong Tea
You have to steep Oolong tea anywhere between two and for minutes. With a fourth-fifth stepping you should boil water for longer time. Use 185 between 195 degree water. That is right below the boiling tea. The tea is oxidized so the colour will be very pale. The aroma very floral and and the taste is absolutely fantastic.
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