The best oolong teas are made in Taiwan (Taipei, Nantou, Hsinchu) and China (Wuyi Mountains, Phoenix Mountains, Anxi County). Compared to a Chinese oolong, a Taiwanese oolong has stalks.
Usually, it takes the tea master much longer to make oolong tea than green tea.
There are two types of oolong teas: balled (jade) oolongs and dark oolongs. Balled oolongs are made in both Taiwan and China – leaves are oxidised 10 to 45% and then rolled into small round pellets. They have a delicate, sweet and floral profile. Dark oolongs are only made in China – leaves are oxidised 45 to 80%. They tend to have a fruity, woody, caramelised profile. If dark oolongs age well, not the same is true for balled oolongs.
Together with pu-erh teas, oolongs can be brewed various times. Brew them at 85-95°C for 3-4 minutes. Add hotter water with each new infusion.
Balled oolongs could be paired with fish and seafood dishes. Dark oolongs can go well with rich, fatty or spicy foods as well as creamy desserts.
-
Four Seasons (Si Ji Chun)
- £0.8 – £19.5
-
- Sale!
Golden Osmanthus (Huang Jin Gui)
- £0.8 – £13.0
-
- Sale!
Phoenix Eight Immortals (Ba Xian Xiang)
- £0.8 – £16.0
-
Pouchong (Baozhong)
- £0.8 – £17.5
-
Qi Zhong
- £0.8 – £13.5