Black Tea: The Unique Qualities
by Admin
Posted on 24-03-2023 03:53 PM
$5. 25
anyone who loves tea will want to try each of the main varieties that come from the camellia sinensis plant.
Oolong tea is one of them, which has unique characteristics that set it apart from the other camellia sinensis varieties of black, green and white tea.
Oolong tea traditionally comes from southern china and taiwan, and like most teas, is made from leaves of the camellia sinensis plant. Like other teas, the unique flavor of oolong teas come from the way they are processed. The oxidation level of oolong teas varies from 8-85%, which is between green tea (0% oxidation) and black tea (100% oxidation). This degree of oxidation, and the many ways of processing it, give oolong tea its broad spectrum of flavor and character. Flavors range from floral and green to sweet and fruity, and on to woody and smoky. In taiwan alone, there are over ten different types of oolong teas.
There are hundreds of tea varieties and cultivars but teas are typically grouped into one of five basic types: black tea, oolong tea, green tea, white tea, or pu-erh tea – based on the amount of oxidation in the processing after the leaves are picked. Black tea is made from fully oxidized tea leaves. Black tea is commonly used in north american tea bags. Black tea is generally stronger in flavor than the less oxidized teas, such as white tea, green tea, and oolong tea. Black teas produce a hearty, deep, rich flavor in an amber-colored beverage. Unblended black teas are often named after the region in which they are grown, which convey distinctive flavor characteristics that are unique to their region or farm.
Oolong Tea: The Unique Qualities
While green and black teas tend to fall on opposite ends of the oxidation spectrum, oolong teas undergo a unique semi-oxidization process which varies widely depending on the desired end product and the production style of the estate's tea master.
Oolongs that undergo very slight oxidation will naturally share similarities with green teas, while those subject to complete or near-complete oxidation will resemble black teas. Oolong teas can be uniquely shaped as well. It is common to see oolongs twisted and curled into tight balls, or rolled and twisted into distinctive strands of tea. Apart from their visual difference, the technique and timing of rolling affects the flavor profile of the tea.
They are 4 main varieties of tea: white tea, green tea, oolong tea, and black tea. Black tea is historically the most common in the western world, but green tea is rapidly gaining lost ground. Herbal teas, while not actually made from tea, are generally included when talking about tea, but are in fact considered a tisane and not a "true" tea. There are also countless sub-varieties and blends of tea that will be addressed in this faq as well, and while they may not easily be categorized, they are respected and unique varieties of tea which are appreciated around the world.
Quality whole-leaf teas are made to be re-steeped! some last two or three brews; others, including many oolongs and fermented pu-erhs, can run for a dozen. Shake out every last drop from your previous pot to keep the next round from turning bitter. Refill your pot with water heated to your choice of brewing temperature. Add 30–60 seconds to your previous steep time and repeat!.
The steeping style can vary depending on personal preference and brewing style. If you are new to oolongs and steeping western style (not gonfu), you can try these preparation instructions: green (jade) oolong: 2-3 minutes, 180° f water temperature dark oolong: 2-3 minutes, 200° f water temperature don't forget to re-steep your tea! since they are typically of higher quality, oolongs can be re-steeped several times, bringing out additional complexities and flavors. You can reuse your tea leaves at least three times, sometimes much more.
The caffeine content of oolong tea can be highly variable. You may have read a few conflicting estimates for caffeine in oolong and felt totally confused. This is because there are so many factors that can influence an individual cup of oolong tea. What temperature was the water used to brew? how long was it steeped for? what time of year were the leaves harvested? we’ll break down all the details so you can more accurately determine what’s in your cup. There are 5 main factors that determine the caffeine content of oolong tea: temperature of the water.