Oolong Tea

Oolong tea is generally referred to as “semi-fermented” tea and is principally manufactured in China and Taiwan-still known as Fermosa in tea terminology. For the manufacture of China oolongs, the leaves must not be picked too soon and it is important that they are processed immediately after plucking. They are first wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges of the leaves. Next, they are alternately shaken and spread out to dry until the surface of the leaf turns slightly yellow. The edges turn a reddish color as the chemicals in the bruised leaf react with oxygen. This fermentation or oxidation period is halted after 1 ½ - 2 hours by firing. Oolongs are always whole leaf teas, never broken by rolling. Formosa oolongs undergo a longer fermentation period and are therefore blacker in appearance than China oolongs, and give a richer, darker liquor than the paler orangey-brown infusion of China oolong.