Darjeeling Oolong Teas

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Among the four types of tea: black, white and green, oolong tea requires the most complex processing; the processing somewhere between green tea and black tea. The secret in making it to an oolong tea lies with the amount of oxidation it undergoes during processing and the cold environment where the leaves were grown.

Darjeeling Oolong Tea

Darjeeling Oolong Tea, another famous product of Darjeeling, India is from the same plant camellia sinensis. Darjeeling Oolong Tea, however, requires that the sinensis plants grow in a very particular cold environment to make it distinct as oolong. This requires that the weather and climate conditions be atop at least 7,000 feet above sea level. This makes the mountains of the Himalayas in Darjeeling perfect for this type of tea. With the cold weather of the mountains of the Himalayas and with enough sunshine and rain makes the Darjeeling Oolong Tea one of the most famous and most expensive oolong tea around the globe.

The first oolong tea in India was brewed by Sumon Majumder, initially imitating the Formosa Oolong; after the brew became successful it was named Darjeeling Oolong Tea. Darjeeling Oolong Tea has two characters: the clonal type which was originally processed by Majumder and the other one is the China type oolong. To make an oolong tea from the sinensis plant it requires to be grown at least 3000 feet above sea level, making oolong teas cultivated at lower grounds fake oolong tea leaves.

Darjeeling Oolong Tea process begins by carefully plucking the leaves atop the mountains of the Himalaya. Then like the Darjeeling green tea leaves,  the Darjeeling Oolong Tea requires 8 to 24 hours of drying time to remove all the water through evaporation. After complete drying, the Darjeeling Oolong Tea leaves are placed in a basket to bruise the leave’s edges that will allow partial oxidation to take place. After this procedure, the Darjeeling Oolong Tea leaves are steamed to stop the oxidation process.

The Darjeeling Oolong Tea has varying grades depending on the amount of oxidation allowed to take place. Some are made close to black tea and some prefer it closer to green tea. After steaming for a certain period of time they are finally allowed to dry completely.

Darjeeling Oolong Tea is best brewed using a teapot using charcoal fire, with the heat up to 82 to 88 degrees but, not boiling. Darjeeling Oolong Tea leaves can be brewed up to three times using longer steeping time every preparation; Darjeeling Oolong Tea is distinct for its classic taste even after the third brew.

For complete steeping instructions on Oolong Tea – click here

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