Processing of Oolong

Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Oolong tea is processed according to the following steps:

Leaves are freshly picked.

Wilting: Sun dry or air dry to partly remove moisture.

Cooling: Cool off in shaded area.

Yaoqing: Gently tossing leaves to bruise their edges, creating more contact surface for oxidation.

Cooling and Yaoqing are repeated multiple times.

Shaqing: A procedure to stop oxidation with high heat. Premium leaves are usually stir-fried in a large pan over high heat. Large productions are done by machine.

Rouqing: The tea leaves are rolled into strands or nuggets before dehydration.

Roasting: Roasting with low heat to dehydrate tea leaves, this step can be repeated with temperature variations to produce flavors of choice.

There are two main divisions, lightly oxidized at 12—26% and approximately 70% oxidized. The lightly oxidized will vary from vegative in taste to very floral & yield five plus infusions of a yellow liquid. The heavily oxidized will yield one excellent cup and a very good second cup of a light brown liquid.

Health Benefits Include:  Weight Loss, Skin Condition, Healthy Teeth  and Stronger Immune System

Learn more about Oolong


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