Oolong tea leaves are bruised and allowed to partially oxidize. The amount of oxidation changes the flavor of the tea. Oolongs typically have the most complex flavors.
Oolong tea is not quiet a green or black tea but falls in between. Leaves are picked, wilted in the sun, tenderized in a basket and allowed to oxidize for a few hours. The goal is to bruise the edges of the leaves to promote oxidation there while leaving the middle in its natural green state. Leaves are then pan-fried to crisp the leaves and stop the oxidation process. Oolong tea is generally very smooth, complex and aromatic with little, if any, astringency.
Our oolong teas can be infused multiple times. We suggest adding 30 seconds to the previous infusion time.