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All tea comes from one plant, Camellia Sinensis, which is related to the evergreen family. There are four basic ways of processing the leaf which will become Black, Green, Oolong or White Tea.
The production of delicious Oolong Tea requires time honoured tradition and outstanding craftsmanship. The first stage is to pick tea leaves on the morning of a clear day so they will be exposed to the sun. The second stage is to dry them indoors to promote oxidation. The most crucial part in the production of Oolong Tea, is knowing when to stop oxidation. Experience is required to identify the best time to stop the oxidation, which is usually when the leaves are 30% red (black) and 70% green. After this, they are rubbed repeatedly to generate good flavour, aroma, and texture. Then they are dried using charcoal.
Oolong Tea brews best in water from 180-210 degrees and can be steeped multiple times.
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