OOLONG TEA

The best of both worlds, the partial fermentation of Oolong tea gives it the freshness of Green Tea and the body of Black Tea, resulting in a full-bodied, honey-flavored brew with wide appeal. Production of authentic Oolong Tea is restricted to a few regions in Taiwan (Formosa) and China where the climate conditions are optimal and oxidation techniques have been perfected. The most crucial part in the production of oolong tea is when to stop fermentation. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. Oolong tea is graded only according to its quality on a wide range of conditions including plant variety, growing region, seasonality, the degree of oxidation and the moment of enzyme deactivation by heating, as well as the method of rolling or shaping the leaves. The best Oolongs are referred to as "Choice", followed by "Finest to Choice, Finest", etc., ending in "Standard".