Continuing the oolong theme here for a bit, let's take a look at a tea that is both an oolong and a specialty tea. Unique to China, it is also unique among teas. Milk Oolong: How It's Made This exquisite tea is produced in mountainous Fujian Province—the birthplace of oolong tea—located on mainland China's southeast … Continue reading Milk Oolong Tea, Deliciously Creamy
Early in China's Qing Dynasty (1644–1911), Fujian tea producers began a new tea process, resulting in wulong—or oolong—teas. For these, three to four tea leaves are plucked along with the buds. These more mature leaves are able to stand up to the extensive processing steps that they undergo (see previous post).During this processing, the leaves are … Continue reading How to Brew Oolong Teas
Oolong Teas Black tea, white tea, green tea—they're all pretty straightforward. But then there are the oolongs. Where do they fall in the tea spectrum? And just what are they? Black Dragon Although the exact origin of oolong tea—with its time-consuming production process—is rather a mystery, we do know that it originated somewhere in China quite a few centuries … Continue reading What Is Oolong Tea?
A common assumption: loose leaf tea should be brewed in a tea ball. To which I say: You are missing out on one of life's pleasures: watching a tightly rolled leaf open, gracefully and gently, reminding us to pause and contemplate the act of making tea, the wonder of it. Because if it's loose leaf tea that is … Continue reading Whole Leaf Rolled Teas: What They Are and How to Brew Them