How is Oolong Tea Different?

All teas come from Camellia sinensis, a warm weather evergreen plant. Just like bananas turn brown when exposed to oxygen, so do tea leaves. Green teas are green because they are not exposed to oxygen; black tea is dark because it is fully oxidized; and Oolong is in between. Depending on the variety, the oxidation can range from 10% -70% in a very complex process. Where does the name come from...Oo mean black and long means dragon, thus Oolong means Black Dragon. It can be machine made or handmade. Of course, the higher grades are all handmade. Leaves are picked only 3-4 times per year with the highest quality leaves harvested in spring and autumn. Freshly picked leaves are spread on bamboo mats to dry in the sun. They are constantly bruised and stirred. The bruising becomes heavier as the leaves begin to turn and the aroma substances have begun to form. At just the right level of oxidation, the leaves are fried to stop the process. Very high skilled craftsmen of rare Oolongs use charcoal in this part of the process. Depending on the variety, the leaves can be long and curled, semi-rounded, or fully rounded. Pressure is applied to cause juices to form and then allowed to re-absorb...this process is repeated over and over. The origin of Oolong goes back to the Ming Dynasty. For many years, it was an expensive tea and difficult to obtain in North America.