|Subject:||Teas: Loose: Oolong||
|Description:|| Oolong means semi fermented. After rolling, the tea is allowed
to ferment only until the edges of the leafs start to turn brown.
The tea is then fired which arrests the fermenting process and
captures the interesting character associated with Oolong tea. In
Taiwan, producing oolong tea involves highly specialized skills
in the control of the withering, oxidation and firing. A slight
variance in any of these gives each variety a distinctive aroma,
flavor, color and finish.
The best Oolongs come from Taiwan (Formosa) where the character of short-fired oolongs has been described as peachlike with a refreshing fruity herbaceous character whereas long-fired oolongs take on bakey notes with rich amber liquids. This tea falls into the latter category.
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