Producing Oolong is very skillful and involves slow charcoal roasting and light "just right" oxidation - both of which characterise the taste of Oolong!

This Chinese Oolong is fine delicate tea, with a subtle flavour likened to peaches.

We believe that how you make your tea is as important as the tea you use, so here are our tips:

- Use freshly drawn cold water
- Boil water & allow to cool for about 3 or 4 minutes to 80 ?C
- For best results – use a teapot! Use 1 teaspoon of tea per person (or 1 spoon in a cup with a strainer)
- Steep for 3 to 5 minutes (or to your taste) - can be brewed longer without bitterness.
- Always without milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Oolong tea represents less than 2% of tea consumed, so little is known about it.

- Just like black and green tea, Oolong comes from the Camellia Sinensis plant
- Like black tea, Oolong tea is withered, bruised and then fermented - but fermention is stopped by firing about 30% of the way [Taiwanese Oolong has a longer fermentation period]
- The leaves are left whole and sorted by quality
... the result - a rich, deep liquor with a delightful flavour somewhere between green and black tea

Oolong Tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals.

Ingredients:

- Oolong tea from Fujian province, China