Oolong tea is semi-fermented Chinese or blue-green teas. There is a European pronunciation of "oolong". They are called blue-green because the color of some oolong varieties after fermentation takes on a deep blue-green hue, and in the shape of a dry leaf, such varieties often resemble the tail of a Chinese dragon. This color appears in the leaves as a result of complex processing. In general, the color of oolong teas ranges from rich green to dark blue-green hues. Oolong tea is perhaps the most diverse group, teas have varying degrees of fermentation, usually 40-50%.
Among the oolongs, there are also imperial varieties, such as, for example, Tie Guanin (Iron Bothisawa Guanin), Du Hong Pao (Big red robe). Types of oolong teas are determined by the places of growth, types of tea bushes and processing options. Oolong teas are divided into several large groups: Tie Guanin, Guangdong oolongs, North mother oolongs, Taiwanese oolongs. They all differ in taste.
Oolong tea leaves are harvested four times a year. Spring tea in the "Bread Rains" season. Summer tea is harvested at the beginning and at the end of summer: the first time in the "Setting of Summer" season, the second time before the solstice. Autumn tea is harvested - after the "Autumn Establishment". Oolongs harvested in spring and autumn are valued higher than summer ones.
Oolong teas balance the nervous system, if there is tension, tea will calm, relax, and when tired, it will invigorate and give strength.
Oolong tea withstands about five brews, and some varieties even up to ten, while each time the infusion will reveal more and more new flavor notes, therefore, it is oolong tea that is used by tea masters when conducting "gongfu-cha" (the highest tea skill). This Chinese tea ceremony requires special dishes, knowledge and state of mind of the master.
When brewing oolong, you can use a gaiwan with a lid or a teapot made from Yixing clay. It is advisable to use different clay teapots for oolong teas, red teas and pu-erh teas. With regular brewing, such teapots absorb the aroma of tea, which makes the infusion only tastier, so it is better when the aromas of pu-erh tea are not mixed with the aromas of oolong, for example.
The first infusion of oolong, as a rule, is drained and not drunk, drinking begins with the second infusion. The water temperature during brewing is about 95 ° C.
