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Oolong Tea

Oolong means semi fermented. After rolling, the tea  is allowed to ferment only until the edges of the leafs start to turn brown.  The tea is then fired which arrests the fermenting process and captures the interesting character associated with Oolong tea. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish.

Oolong tea is generally wilted in direct sunlight (solar withering). The leaves are then shaken in tubular bamboo baskets to to bruise the leaf edges, making the edges oxidize faster than the center of the leaf. The leaves are shaken and spread out to air-dry several times until the leaf veins become apparent and the surface yellows.  The edges become reddish from oxidization while the center remains green. Fermentation is stopped halfway through by firing.