The only tea kind without color in its name is oolong or black dragon. Is it possible that this is a coincidence? What does Oolong tea taste like? Learn about the many flavors, colors, and forms of oolong tea, as well as how to select one that you would enjoy.
What is oolong tea?
Oolong tea is one of the six major kinds of tea. Oolong tea is mostly grown in mainland China and Taiwan, although it is also popular in Vietnam, Thailand, Indonesia, and Japan. China’s Fujian and Guangdong provinces produce the most oolong tea. Oolong is semi-oxidized, with a range of 20 to 80 percent oxidation, however other varieties may be less or more oxidized. Consider an oolong tea to be a cross between a green tea that hasn’t been entirely oxidized and a black tea that has been fully oxidized. The lower the number, the more green tea-like the flavor will be, and the same is true for the color. Oolong tea comes in a variety of colors, from brilliant green to yellow to dark amber and red. Oolong tea is processed in a variety of ways, giving it a distinct flavor from green tea and black tea.
Withering is the first stage in the oolong tea processing process. After harvesting, tea leaves are withered, which is a typical process in the production of Chinese tea. Bruising, halting the oxidation process, rolling, and roasting are the following processes.
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What factors impact oolong tea taste?
The flavor of oolong tea is determined by the following factors: tea cultivar, tea processing method, and oolong tea preparation method. Terroir, aging as well as oxidation and roasting, are all important aspects of the production process.
The ultimate flavor of the tea is also influenced by the cultivars used. A Taiwanese milky oolong, for example, is a tea prepared from the Jin Xuan cultivar, which has a characteristic creamy and faintly milky flavor. The “creaminess” and “milkiness” of this tea, on the other hand, will be heavily influenced by the terroir. High heights, plenty of rain, mist, and sunshine, as well as excellent soil, are all necessary for tea to reach its full potential. Furthermore, because of the minimal oxidation and lack of roasting, the cup will be full of fresh and floral aromas. Oolong tea can be lightly, moderately, or heavily roasted, the latter of which has a very robust, pungent, and nutty flavor.
Oolong teas can be matured in some cases. They’re not the same as aged pu’erh tea, and they don’t have the same earthy flavor. Expect a charcoal note, as well as subtle whiskey overtones and mellowness.
Teabags containing oolong tea are also available, however, they frequently contain very minute particles and dust. They will have a flavor that is considerably different from whole leaf loose leaf tea.
What does Oolong tea taste like?
If you enjoy black tea, you already know that it has a robust flavor profile, with a strong plant or tea flavor that can stand up to stronger extra ingredients. They can, however, have a smidgeon of a bite at the end of the sip. Black teas are easy to overstep, and if left in the pot for too long, they can become bitter.
The robust flavors of all the oolongs were like a welcome companion to me as a black tea user. None of the oolongs, on the other hand, had even a suggestion of a black tea’s bitter finish. We even overstepped some Currant Conversation, yet the bitterness was nothing compared to that of an over-steeped black tea. Instead, even without any cream or sugar, each oolong has a smooth and delightful aftertaste. In fact, none of the oolongs we tasted required the addition of sugar or milk!
We also discovered that the oolong teas served as a fantastic foundation for each of their other flavors. Black tea can sometimes overshadow the other flavors, while green tea can leave you wondering if there was any tea at all. With oolong, this is not the case. Instead, the flavors were well-balanced, with each striking your taste senses at a distinct time.
The final line is that if you’re like me and haven’t tried oolong because you don’t know what it tastes like, you should. I used to believe that oolong tea was related to rooibos tea, which I don’t care for. Oolong is a darker tea with a rich flavor and a smooth finish. If you prefer black teas, you’ll probably enjoy oolong teas as well. Try it and you could just find a new favorite.
Patience, adequate water, and correct tools are all crucial when brewing high-quality oolong tea. To begin, study more about the type of beer you want to make. Some oolongs benefit from being steeped for only a few seconds, while others benefit from steeping for more than 5 minutes. The majority of oolongs are suited for both short and lengthy steeping techniques. Fresh spring water is very vital for preparing the nicest cup of tea possible. Higher mineral content in some spring waters, for example, may result in greater mineral overtones in Wu Yi rock teas.
Use a smaller teapot and 1 gram of tea leaves per 20-30 ml of water to get the greatest flavor out of oolong tea. The temperature should be between 185 and 203 degrees Fahrenheit. First, wash the leaves by steeping them for a few seconds and then discarding the brew. Then steep for 10- 20 seconds, increasing the time with each subsequent brew until the flavor has vanished entirely. Use around one teaspoon of leaves per cup and brew for 1-3 minutes to make oolong tea the western way. The water temperature should be around 185 degrees Fahrenheit.
Brew the tea as directed in the package for iced tea, but use double the amount of oolong tea leaves. 5-10 minutes of steeping.