90°C 6min
Net weight: 150 gr
Origine: China
Oolong tea is China's most popular tea, its literal translation "black dragon", immersing us in the world of Chinese legends.
To justify the discovery of its semi-oxidation, we'll tell you the story of a peasant who interrupted his plucking to go hunting and cook his game, and found his undried tea had begun its oxidation.
But its origin is probably the discovery of a new tea widespread during the Song dynasty. Low in theine and less oxidized than black tea, it met with great success throughout China and Asia.
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Oolong is prepared by wilting the leaves in the sun just after picking, then stirring them in a bamboo basket and finally rolling them in baskets to rest.
This operation can be carried out up to ten times, which is what will measure the degree of oxidation sought: the less oxidized it is, the closer it is to green tea, and vice versa to approach black tea.
It adapts perfectly to the Western method of infusion, and if you want to test Chinese-style infusion: then you'll need several short infusions of around 45 seconds (up to 7).
Lightly orange in the cup, its flavours are woody and fresh.
