Oolong tea

Oolong tea begins its transformation from leaf to cup when Camellia sinensis leaves are plucked at their pinnacle of freshness and flavor.

These large leaves are then withered, briefly oxidized, rolled or twisted and fired. The shape of the final tea could be the inspiration for the name Oolong which means “black dragon” in Chinese.

Something Interesting to Consider...
Chinese oolong can be very floral, such as Ti Kuan Yin, which is often described as smelling like orchids. Oolong from Taiwan, known as Formosan Oolong, is oxidized and fired longer and has a fruity flavor reminiscent of ripe peaches.

Oolong teas impart much flavor – the same leaves can be infused multiple times.

Caffeine
Oolong’s caffeine content is between that of black and green tea and produces about one-quarter to one-third the caffeine found in a comparably-sized cup of coffee.

Steeping Oolong tea is Easy

Fill the kettle with fresh, filtered water and heat to a rolling boil.
Steep tea for 3-5 minutes (if using a tea bag) or 5-7 minutes (if using full-leaf tea) using one teaspoon of tea leaves or one tea bag and 6 oz of heated water per cup.
Experiment to find your favored steeping time. Enjoy Sip by Sip.