Many people are surprised to learn that all teas,
white, green, oolong, black and pu-erh are made from the leaves of the
same species. While the varietal of the particular tea plant as well as
the weather conditions and soil contribute to the final taste of the
tea, the significant differences of tea type develop in the processing
of the leaves.
The distinguishing factor that determines
whether a tea plant will become white, green, oolong, or black tea is
oxidation. Oxidation begins after the leaf has been plucked from the
plant, and begins a process of being dried, withered, rolled, and heat
treated. A black tea is fully oxidized, causing it to turn black, while a
white tea is barely oxidized at all, thus retaining its soft, silvery
down.
Oolong is a traditional Chinese tea (something between black tea and green tea) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.
Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85% depending on the variety and production style.
Oolong is a traditional Chinese tea (something between black tea and green tea) produced through a unique process including withering the plant under the strong sun and oxidation before curling and twisting.
Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8 to 85% depending on the variety and production style.
My favorite Oolong tea is Darjeeling tea.
