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Oolong Tea |
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Oolong teas are the most
difficult of the four types
of teas to process. The best
way to describe oolong tea
is that they are somewhere
in between green and black
tea. This is because they
are only partially oxidized
during the processing.
After the leaves are
plucked, they are laid out
to wither for about 8 to 24
hours. This lets most of the
water evaporate. Then the
leaves are tossed in baskets
in order to bruise the edges
of the leaves. This bruising
only causes the leaves to
partially oxidize because
only a portion of the
enzymes are exposed to air.
Next, the leaves are steamed
in order to neutralize the
enzymes and stop any
oxidation. After that, a
final drying takes place.
From there, it goes off to
be sorted, graded, and
packaged.
Oolong tea can have varying
degrees of oxidation. Some
are closer to black teas,
and some are closer to
green. Some amazing fruit or
flowery notes are trademarks
of oolongs.
For further details just click on the name of tea.
China
India
Taiwan
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