Tealeaves - Tea Excellence

Oolong Tea

OOLONG teas are light, mild taste teas, low in caffeine, with a bracing lasting aroma. Oolong or semi-fermented teas are halfway between the strength of black tea and the freshness of green tea. They are perfect for all times of day and can accompany meals, although light for breakfast. They are low in caffeine and therefore a fine bedtime beverage.

Oolong Teas mainly originate from China and Formosa (Taiwan). Oolong literally means "Black Dragon". China Oolong have a pale orange-brown liquor with a milder taste than Formosa Oolongs which have a stronger flavour and darker liquor.

Oolongs are always whole leaf teas, never broken by rolling, but may be curled and swirled.

The fresh leaves are plucked and wilted in the sunlight then shaken in bamboo baskets and dried until the leaf turns yellow. When the bruised edges turn reddish, the leaf is then fired to stop fermentation.

Compressed Oolong tea leaves are softened using steam treatment, then pressed into round or brick shaped moulds. They give a very strong flavour.


Pu-erh Tea

Pu-erh leaves are re-hydrated after fermentation to give a second fermentation; they are called post fermented teas. Then they are stored underground or in cellars for one or more years. The leaf is light brown to dark colour. Brewed normally Pu-erh develops a strong, earthy, spicy taste; longer brewing times develops an earthy woody taste, with a dark brown-reddish cup.