Detailed Product Description
Oolong is a semi fermented tea. Comparing with green teas, relatively matured tender leaves are often used. That's one of the reason oolong can last several brewing. In harvest season, when one new bud and three leaves reach their peak, they are gathered. Then, leaves are wilted before been shaken in bamboo apparatus. Shaking is skillfully done to bruise the wall of the cell on edges while the other parts of the leaves are not touched. The cell juices released on the edges will react with oxygen in the air, darkening those parts of the leaf and causing a fuller, richer flavor. The shaking and oxidation processes are continued alternately for a number of hours until they are 70% green and 30% red-brown and, to stop further oxidation, the leaves are then dried over charcoal-fired stoves. After drying, they are graded by a skilled tea master who judges the different leaves by their appearance, flavor and character.
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