  Organic Oolong Teas
Oolong Tea is a kind of semi-fermented tea. It is also one of the major categories of Chinese tea produced in Taiwan. Tea professionals refer to Oolong Tea as “Blue-Green Tea”.
The historians have not yet arrived at a consensus of Oolong’s history and origin. Most believe, however, that Oolong tea originated in the latter part of the 17th century, during the end of the Ming Dynasty, in the Wuyi Mountains of Northern Fujian. It is well documented that the artisan processing techniques and consumption of Oolong flourished from the middle of the 18th century, during the Qing Dynasty.
Oolong tea is divided into many sub-categories based on the tea plant variety, the growing region, and the degree of enzymatic oxidation. Additionally, subtle controls practiced during the stages of withering, leaf-cell disruption, fermentation, the timing of enzyme deactivation with heating, the method of rolling, shaping, baking and the various other stages of processing impact the categorization of a tea. Furthermore, the different Oolong tea plants, the harvesting season, and the region the plants are grown in are all major contributing factors to the quality of an Oolong.
The production of authentic Oolong teas is restricted to a few geographic regions of China and Taiwan, where the proper tea plants and artisan techniques can be found. Oolong tea is prized for its body-slimming and digestive functions, as well as its great flavor. It is often served with a meal.
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