Oolong tea is semi-fermented, between un-fermented white and green teas and the fully fermented black teas. The leaves are hand-picked and carefully sorted and then skillfully fermented to create Oolong’s beautiful amber hue. The longer the fermentation, the darker the color. Depending on the length and degree of fermentation, the fragrance can range from floral to fruity.
Oolong's advantage lies in its easy-on-the stomach digestibility and pleasantly robust, full-bodied flavor. The semi-fermentation of tea leaves removes tannins, substances that can cause slight discomfort in people with a sensitive stomach.
Oolong is the “in-between” tea, which makes it suitable for almost everyone.
Taste: Oolong is stronger than Green tea’s light flavor but more delicate than the full body Black tea.
Color: Light reddish brown. In between Green tea’s pale green and Black tea’s reddish brown.
Caffeine: 10-45 mg per cup, in between Black’s 20-90 mg and Green Tea’s 6-30 mg.
Polyphenol & Vitamin C: Green tea contains the highest amount of polyphenols and Vitamin C. Black tea contains the least, Oolong tea is somewhere in between.
Fermentation: Green tea is not fermented, Oolong is semi-fermented, Black tea is fully fermented.
Flavor: Delightfully balanced mature flavor that is subtly earthy with a touch of ripe vegetal sweetness
Directions: Add the amount of botanicals per a recipe, as desired, or as directed by a health practitioner. The proper way of extracting botanicals depends on parts used. Flowers, fruits and leaves can usually be steeped or decocted (boiling over fire) while stems, barks and roots typically require decocting.
In a Desktop Botanical Garden™ Glass Tea & Elixir Maker, add 1 part botanical(s) and 5-8 parts water, steep or decoct for 5-20 minutes. You can boil water directly in the Elixir Maker. Repeat this process for 2nd or 3rd extraction until all active constituents have been extracted.
Ingredients: Organic Oolong Tea