Image: splendid Taiwan oolong infusion (Formosa)
Oolongs, with their full-bodied brews and fragrant aromas, have inspired the Chinese and the Taiwanese for centuries. These teas are partially oxidized and thus fall between the blacks and the greens in the four tea families.
Oolongs, depending on their origin and the skills of the tea master, can be light and fragrant or deep and roasted. Fine oolongs are meant to be infused several times, with different flavour notes released during each brew.
Suggested Oolongs for every tea lover’s collection might include,
Iron Goddess (Ti Kuan Yin)The best known of Chinese balled oolongs, named for the goddess of mercy, is an aromatic and elegant tea manufactured in central Fujian province. The slightly twisted leaves unfurl in dark green colors and release a honey-colored liquor with a delicately sweet floral flavour.
Ginseng Oolong (Lady Orchid) This popular oolong tea is processed with powdered American Ginseng root and licorice root powder and then rolled into tiny solid-looking pellets. Sweet, earthy green aroma, notes of fresh hay. Pleasantly bittersweet with a soothing, soft finish.