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Formosa Oolong Most Toppest

Formosa Oolong Most Toppest

As low as €8.50

Shortly oxidised whole leaf tea, with the subtle taste of stone fruit and a round, milky mouthfeel. The tea can be infused several times, each infusion having its distinctive flavour.

More Information
Category	Oolong tea
Description	Stone fruit (peach, apricot, mango) combined with a milky mouthfeel characterise this lovely tea.
ingredients	Camellia Sinensis Sinensis
Guide	Use 2 grams per 200ml in a generous tea filter bag and brew gently in water at 85°C for 3 minutes.
Origin	Taiwan

Oolong tea means dragon tea because of the often whimsical, dragon-like appearance of the dried leaves.

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ONE LEAF, VARIOUS TYPES OF TEA

Oolong translates to 'Black Dragon' in Chinese. The appearance of the dried oolong tea leaves is often irregular and reminiscent of a dragon. Oolong tea is a tea surrounded by tradition, which also begins with the plucking of fresh young leaves from the Camellia Sinensis plant. A strict selection of the leaves to be plucked is essential to achieve the desired appearance. Oolong tea obtains its characteristic taste and aroma by manipulating the degree of oxidation of the leaves. Only the edges of the tea leaves are bruised for oolong tea, resulting in limited oxidation. The flavor of oolong tea lies between that of green and black tea.

The entire leaf is used for the production of oolong tea. Throughout the process, care is taken to keep the leaf intact and to achieve the desired appearance through withering and drying. Tea made with the whole leaf is also known as orthodox tea. The production process is more intensive and precise. Due to the use of the whole leaf, the release of flavors is also more subtle and even. Water temperature and steeping time can be varied.

Because of the use of the whole leaf, oolong tea is suitable for multiple infusions. Feel free to experiment with this.