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Oolong Tea

OL3_1Flowery Oolong Tea. Oolong Tea from Moc Chau, Son La Province.

Nutty Oolong Tea. Oolong Tea from Moc Chau, Son La Province.

Whereas Green Tea experiences no oxidation before it is ‘cooked’ and Black Tea is (almost) fully oxidised, Oolongs occupy the middle ground and are partially oxidised. Given that this presents a fairly wide spectrum then it is no surprise that the result is a wide range of tastes, colours and flavours.

The finest Oolongs are made from plant varieties that have been bred and selected specifically for Oolong tea production. The picking season is relatively short as the buds and young leaves are sun dried and basket withered in a cool temperature controlled environment before drum baking, rolling and curing into the trademark small beads.

The Flowery Oolong is produced using the premium Thanh Tam bush variety grown at an altitude of 800 metres in the highlands of northern Vietnam. The plant responds only to the most caring cultivation and conditions but the grower is rewarded with an exquisitely light, fragrant, floral, full-bodied and slightly sweet tea.

The Nutty Oolong is produced using the Thuy Ngoc bush variety also grown at an altitude of 800 metres in the highlands of Son La province. It is processed using similar techniques to those used for its Flowery cousin but produces a light drink that has a nutty rather than flowery flavour and with a bitter-sweet after-taste.

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