OOOLONG TEAS

These are teas for which fermentation has been interrupted mid-process. Oolong teas are a specialty of China's Fujian Province and Taiwan. These Oolong teas are generally divided into two categories: lightly fermented teas (10%-15% fermentation) prepared in the so-called Chinese way, and teas for which the fermentation process is much greater (60%-70%) and which are processed according to a method more specifically developed in Taiwan. In practice, the preparation of semi-fermented teas is not quite this clear-cut, as each plantation has its own recipes and produces teas with a degree of fermentation that does not necessarily correspond to these two categories.

Thé Oolong

ALL SEMI FERMENTED TEAS MUST UNDERGO THE FOLLOWING PROCESSES:

Thé Oolong flétrissage

Whitering

The leaves are left to wither in the sun for a few hours and then placed in the shade to cool. The fermentation process begins.

Thé Oolong torréfaction

Roasting

Once the desired degree of fermentation has been reached, roasting allows the  enzyme reaction to be stopped. This procedure is identical to that used to produce green teas.

Thé Oolong roulage

Rolling

As with green teas, the rolling process gives the tea leaves their twisted shape. Naturally, the leaves are often very large and are simply creased or sometimes rolled into large pearls, as is the case with Dong Ding teas.

Thé Oolong sudation

Sweating

This is the most important stage in the preparation of semi-fermented teas.

The leaves are placed in a room kept at a constant temperature of between 72°F-77°F / 22°C and 25°C with a humidity level of roughly 85%, where they are continually stirred with ever-increasing force. This allows the aroma to be released and facilitates the evaporation of water. The final degree of sweating depends on the duration of this process: in the so-called Chinese method, fermentation is stopped as soon as the leaves have reached a 10%-12% degree of fermentation, which produces light teas with a leafy flavor. The so-called Taiwanese method involves a longer period of sweating allowing fermentation to progress to a level of up to 70% and producing darker, fruitier teas. 

Our selection
  • Butterfly of Taiwan
    Butterfly of Taiwan
    Oolong tea from Taiwan
    €11.90
  • Milky Oolong
    Milky Oolong
    Oolong tea from Thailand
    €15.00
  • Dong Ding
    Dong Ding
    Oolong from Taiwan
    €19.00
  • Da Hong Pao
    Da Hong Pao
    Oolong from Fujian, China
    €40.00