Archive for Jul 8th, 2011

Time to explore some Oolong tea!

Oolong tea are teas, that are between green tea and black tea. Green tea is 0 % oxidised, black tea 100 % oxidised. Oolong teas can be everything in between, mostly 20-80 % oxidised. Most oolong teas come from the southeast chinese provinces Fujian (as lightly oxidised Tie Guan Yin oolongs, and darker ones from the Wu Yi mountains) and Guangdong (dark oolongs like Feng Huang), and Taiwan.

Here a few pictures from Sing Tehus, Copenhagen, http://www.singtehus.dk. I asked for a good oolong, and was beautifully served this organic “Vietnamese oolong”, a quite green, semi-ball rolled style oolong, in a japanese teapot, a kyusu.

The homepage describes the tea like this (my translation): “Oolong is a half-fermented tea often used in the chinese tea ceremony Gong Fu Cha. Vietnamese oolong is a green oolong with a fine floral aftertaste. It is only lightly oxidised, which results in a tea with a soft tasting character (blød smagskarakter) and floral notes of lilly and orchid. It has a complax taste. The dry leaves are rolled into small green balls which unfold beautifully under steeping. Steeping: The teapot has to be pre-warmed. The water has to be cooled down to about 80 C, and the tea is steeped for 3-4 min (red.: do not agree: 1 min).  The idea about using a small teapot of anout 180-200 ml is, that the same tea can be steeped  several times afterwards. This makes you use the full potential of the tealeaves, and the taste keeps changing every time.”

This tea was fresh, nice, floral. The aroma really makes it something quite different from green teas…

Brewing – oolong tea:  5 g, 200 ml, 82-88 C, 10-60 sec, 3-10 x (fx 1. brewing 30 sec, 2. br. 20 sec, 3. br. 30 sec)

Best, Ulla

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