Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Oolong tea is processed after leaves are freshly picked by 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 vegetative 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.
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