Finjaan Oolong Teas SweeTeas

Oolongs are semi-fermented teas i.e. halfway between black and green tea. The best quality, has an attractive amber colour with their intensely pungent fruity flavour
They are something of an acquired taste.

History

Tea professionals refer to Oolong Tea as Blue-Green Tea". The historians have not yet arrived at a consensus of Oolong's history and origin. Most believe, however, that Oolong tea originated in the latter part of the 17th century, during the end of the Ming Dynasty, in the Wuyi Mountains of Northern Fujian. It is well documented that the artisan processing techniques and consumption of Oolong flourished from the middle of the 18th century, during the Qing Dynasty.

The production of authentic Oolong teas is restricted to a few geographic regions of the world, where the proper tea plants and artisan techniques can be found.

Oolong was first imported to England in 1869 by John Dodd from China. A cross between green and black teas, it is fermented to achieve a delicious fruity taste that makes milk, lemon, and sugar unthinkable. Oolongs are always whole Leaf teas, never broken by rolling

Origin of Oolong

It is said that Oolong tea first began to be produced at Mt. Wu Yi Shan in fujian province about 400 Yrs ago. In order to enjoy the flavour and rich aroma unique to Oolong Tea, an art of drinking it delicately was developed. This involves drinking Oolong tea by using a tiny tea pot and a tiny tea cup. Chinese people have adopted this style for generation's right up to the present day.

Production

Oolong teas are semi fermented Teas which have a mellow and aromatic taste.

They go through many different stages of production in order to generate good flavours and Aroma that had been nurtured over generations.

The most important attraction of Oolong tea is that it never looses its appeal, no mater how often you drink it in a day. Though it is basically difficult to make a delicious Oolong. The production of delicious oolong tea requires time honoured tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun then to dry them indoors to promote fermentation.

The most crucial part is the production of Oolong tea is when to stop fermentation. As Oolong tea is fermented to some extent it is called semi fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavour, aroma and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavour and characteristics of each batch.

Tea from Tea Masters

Tea masters are mean professionals who are in charge of grading the quality of Oolong tea.

Teas contain a number of ingredients that have an influence on the human body. The quantities and percentages of these ingredients differ widely depending on the extent of fermentation.

Oolong tea contains a large quantity of Polyphenol.

Oolong tea is prized for its body-slimming and digestive functions, as well as its great flavour. It is often served with a meal.

Finjaan gives you the taste and flavour which only the Emperors enjoyed. We also give you the famous Chinese Ginseng Oolong tea known well for its medicinal benefits.