Oolong Tea is considered the national Tea of China and its mainly produced in the
Fujian Province. Apart from China, Oolong Tea is also mainly produced in Taiwan and known as Formosa Tea. The name means “Beautiful”, and it was given by the Portuguese explorers of the island.
The most popular Chinese Oolong Teas are the Iron Goddess (An Xi Tie Guan Yin) and the Big Red Robe (Wu Yi Yan Cha) both from the Fujian Province and listed on the top 10 Chinese Teas. Nowadays, the term monkey picked oolong refers to the highest quality of this tea and the name comes from the Buddist monks who trained monkeys to climb to the top of the Camellia Sinensis plant to pick the youngest buds for a premium oolong.
Perhaps the most famous of Taiwan Oolong Tea are the Shang Ling Xi and Ali Shan.
Some tips on how to brew the perfect cup of Oolong Tea:
1. You should use a yixing clay teapot which is porous and absorbs the flavours and aromas of the oolong Tea. In China, Oolong Tea is served in tiny teapots and cups and this tea can be infused up to six times. In each brew you will feel a different taste and aroma.
2. Warm the teapot first using hot water. The ideal temperature for Oolong Tea is around 85ºc.
3. Place the leaves inside the teapot or use an infuser. Allow the leaves to open and discard the first brew.
4. Pour hot water again and start the second brew. Infusion time should be around 3 minutes for the first brew and gradually increase with each infusion depending on your taste.
Happy Tea Break. 🙂