1) Fill the kettle with fresh, purified water and heat to boil (200°F).
2) Pre-heat teapot.
3) Use 1teaspoon leaves per 14 oz. Water.
4) For the best infusion, prepare leaves by “flushing” (add a bit of hot water to leaves, swirl, & discard).
5)  Steep Oolong tea for 90 seconds.
*Oolong is especially good for digestion, so is naturally a great tea to drink after a large meal. It should never be drunk with milk or sugar or lemon.

Oolong is a semi-fermented tea. It undergoes the similar treatment as black tea, but has a more complex process and is only semi-fermented.  Instead of rolling the entire leaf, only the edges of each leaf are rubbed. When infused, the leaves turn bright green in the center and red towards the edges. They are known for their pale yellow liquor and distinct fresh taste.

The Oxidation (Fermentation) process of Oolong tea consists of:

Picking – plucking of the tealeaves happen during the day. It consists of 1 shoot and 2 leaves.

Withering – The tealeaves are spread in thin layers on racks and left in a warm room for about 5-30 minutes.  Circulating warm air reduces the moisture content of the leaves by half, softening the leaves so that they can be rolled without breaking. The same can be done but under the sun.

Shake – The tealeaves are then placed in rotating bamboo containers and shaken.  This shakes any unwanted materials and softens the surface of the tealeaves.

Rolling – Traditionally the leaves were rolled gently between the hands to break down the cell walls in order to release the enzymes that start oxidation. Instead of rolling the entire leaf, only the edges of each leaf are rubbed.

Grading – Next, the leaves are sorted according to size and if whole or broken. Grading classifies leaves by size and condition, with the best grades comprised of the bud and top one or two leaves of each shoot.

Oxidation – This is a natural process that alters the chemical structure of the leaf, allowing key flavor characteristics to emerge. The essential oils, which have been released by the rolling process, react with the air. Temperature, humidity, and time are the factors that must be controlled during this process.  Varying the length of time is one way to change the character of the tea. The longer the leaf oxidizes the softer its taste, the deeper its color and the higher its caffeine.  Oolongs are SEMI-fermented.

Rolling and Drying – The leaves are put into 4-15 pounds bag, which is rolled into a ball-shape and squeezed tightly. This process is opposite of serving tea – it curls a flat leaf into a twisted-leaf or ball. The leaves are then steamed or heated to halt oxidation and begin drying.  The highly skilled tea-maker can sense when the tea is done. If it is under-fired then it will mold with time, and if over-fired, it will lose its flavor or taste burnt.  The leaves are then spread out on bamboo mats to cool off.

Oolongs are from China and Taiwan. China oolong, fermented only 12-20%, has a distinct fresh taste and produces a pale yellow liquor. Formosa oolong is usually 60% fermented, and has a golden liquor and flowery aroma.

Oolong is especially good for digestion, so is naturally a great tea to drink after a large meal. A cup of oolong tea contains 1/4 of the caffeine of a cup of coffee.

The perfect type of tea ware to use for steeping Oolong is a Yixing tea pot. The Ming belief that "tea should be drunk often but in small quantities", led to the development of Yixing teapots, which were first made during the 1500's.

Yixing teapots were first adopted by Buddhist monks.  They felt that the simple lines and minimal decoration embodied the classic Chinese concepts of harmony and beauty, and thus the true spirit of tea. Throughout the years Yixings evolved into beautiful artistic expressions incorporating symbols of daily life. 

Yixings are made from the famous purple clay, “Zhi Sha” from China’s Yixing region.  Because the purple clay is so porous the pot absorbs a little of the flavour and character of the tea with each infusion. It is said that if one uses a Yixing pot for many years the teapot will be so seasoned that one can make tea by simply filling it with hot water.