Oolong

   Considered by many connoisseurs as the most complex type of tea, oolongs are allowed to oxidize to some degree before they're cured.  This puts the characterof these teas somewhere between that of green teas and black teas. 

  Knowing the approximate degree of oxidation will give you a general idea of what to expect from the tea.  Lightly oxidized oolongs tend to brew a relatively pale infusion and have somewhat delicate cup profiles akin to green teas but with fresh floral and fruity notes instead of the pronounced vegetal character.  Heavily oxidized oolongs brew rich amber infusions much like black tea but with less heft and perhaps mor finesse.  They tend to be fruity, floral teas like their less-oxidation, oolongs tend to have "layer" of flavor such that each successive infusion uncovers a bit more of the tea's unique nature. 

  Produced primarily in China and Taiwan, the process for making oolong begins shortly after harvesting when the leaves are allowed to wither.  The tea is then shaken to lightly bruise the edges of the leaves.  This exposes the natural enzymes within the tea leaves to the air, allowing them to oxidize and staining the leaf a darker color.  When the desired level of oxidation has been achieved, the leaves are fired to halt the process.  The leaves are then rolled and dried to stabilize them. 

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