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Information: Oolong means semi fermented. After rolling, the tea is allowed to ferment only until the edges of the leaves start to turn brown. The teas 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, where the character of short fired oolongs have been described as peach like, with a refreshing fruity herbaceous character. It is worth noting, that in Taiwan, the making of oolong tea is regarded as a precious art that requires years of training.
Bring freshly drawn cold water to just before a boil. Place 1 teaspoon of tea for each cut in the teapot. Pour your hot water over the leaves. Let steep for 3-7 minutes according to taste (The longer the steeping time the stronger the tea). Add milk and sugar to taste. Iced tea brewing method: Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of very hot water over to tea. Steep for 5 minutes. Pour the tea into your serving pitcher straining the leaves. Add ice and garnish and sweeten to taste if desired.
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