Oolong tea falls between the green and black tea categories, with degrees of oxidation ranging from 7% to 70%. It undergoes a multi-step process after harvest of withering, rolling, oxidation and firing. Oolong tea's enzymes are partially oxidized to create a liquor that ranges from reddish-brown to green to pale yellow. Oolong has been produced since the end of the Ming Dynasty.
Taiwan is a mountainous island off the southeastern coast of China opposite Fujian. Named "Formosa" (Latin for 'beautifully shaped') by Portuguese explorers, Taiwan's green landscape mirrors the lush tranquility found in its teas. Tea was first planted in Taiwan only in the 1800's when oolong cultivars from Fujian were transplanted there, along with an emigrating Chinese population. With a well-deserved reputation for outstanding oolongs, Taiwan nowadays likes to distinguish between its Jade, Amber and Champagne oolongs. The White Tip (Bai Hao) oolong has a wonderful unique aroma said to be developed by insects which nibble on the leaves. Despite differences in leaf style, Formosa Oolongs are known for fruity, floral aromas and delicate, yet complex and lush flavors. Oolongs can be infused multiple times, increasing the steeping time for each infusion.
HEALTH TIP: Oolong tea boosts metabolism, helping you burn fat faster. Its unique catechin (an antioxidant) and caffeine combination ignites your body’s fat-burning furnace and raises your metabolism for up to 2 hours after drinking it. Oolong tea also contains polyphenols that help block fat-building enzymes. Studies have shown that drinking oolong tea has led to sustained weight loss and a smaller waist size. Be careful not to overload your tea with sugar, which will negate the benefits.
4 oz. pouch yields approx. 40 - 60 cups
Most teas may be resteeped multiple times!