Oolong loose leaf tea - What is processed longer than green tea and less than black tea?
Oolong loose leaf tea also known as Wulong loose leaf tea is generally referred to as "semi-oxidized" tea.
It is important that the camellia sinensis leaves are processed immediately after plucking.
The leaves are first wilted in sunlight and then shaken in bamboo baskets to bruise the edges of the leaves. Then 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 tea react with oxygen. This oxidation period is halted by firing.
These special teas are always whole leaf tea. Formosa teas (teas from Taiwan) undergo a longer oxidation period and are therefore blacker in appearance than China teas. They give a richer, darker liquor than the paler infusion of China.
Will loose leaf Oolong be your cup of tea?
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Three to five times more antioxidants than other leaf tea.
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