ORGANIC OOLONG TEA
Botanical name: Camellia sinensis
Country of Origin: China
Production: the process to create oolong tea is complicated and each step requires a lot of experience and skill. Fresh tea leaves are left to wither in the sun, then tumbled to bruise the leaves to allow partial oxidation. Finally, the leaves are rolled and heat dried to stop the oxidation process. The manufacture of oolong tea involves repeating these stages to achieve the desired amount of bruising and browning of leaves. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary.
Qualities: as a semi-fermented tea, oolong tea integrates the best qualities of both the un-oxidized green tea and the fully oxidized black tea. Some claim it has the richest taste among all teas as it retains the strong fragrance and mellow flavors of black tea as well as as the sweet and fragrant smell of green tea. Oolong tea contains caffeine.
Common Use: Bring water to a boil and let it cool for about 2 minutes to (85-93˚C). Spoon out loose leaf tea to a pot or a cup. Measure 1 heaped teaspoon for 1 cup of tea and 1 extra if using a pot. Pour the boiled water directly onto the tea and let steep 3 to 5 minutes (Western-style).
Storage: Store in cool, dark, dry place
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.