Know All About Oolong Tea

Tea always had a long history be that Lipton, green, black or the oolong tea. The oolong tea is said to be the oldest kind of all these teas. The difference in these teas is only of their production. Oolong tea is very much loved in China and Japan. It undergoes a number of processes and stages to generate a good flavor and aroma. This tea contains a lot of different types of leaves that have numerous flavors. Hence these types of leaves are harvested in various areas and at various seasons, it takes a lot of effort and time to produce the best kinds of Oolong. Its unique style of presenting where can i buy oolong tea has made it even more interesting.


In China oolong tea is presented in tiny teapot and is also poured in tiny cups this style has been adopted from many years and is still used till present day. It is basically very difficult to produce the best type of oolong tea. Now, the distinctive presenting style has changed in Japan as oolong tea is canned and is sold in huge stored sizes. The oolong tea has a quite distinct style of not just producing it, presenting it but also have certain genuinely high standards of checking it too. It is originated from Fujian province in China and is exported throughout the world as the tea that is representative of China, the home of tea.

There are special professional people called “Honorary Tea Masters” who are responsible for grading the quality of oolong tea. Even in Fujian the central production province of Fujian has only twenty qualified tea masters. Non-Chinese who have fulfilled incredibly tough criteria for qualification are entitled as the "Honorary tea master". In fact many tea experts state that the most crucial aspect of oolong tea is that it would never lose its charm.

Now let us go through the production process of oolong tea. Tea leaves are picked up in the morning and should be picked up in units of one bud and three leaves they are then exposed to sun this is the first stage. Drying them indoors is the second stage so fermentation could be stimulated. The most vital part is to decide when to stop fermentation that is the leaf is 70% red and just 30% is green. Then, they are rubbed repetitively to produce good aroma, textures and flavors. They are then dried using charcoal. Lastly the tea master ensures the taste and quality of oolong batches and rates them accordingly. They are then exported around the world mostly to Japan since it is the most liked tea there after China. The unique style of producing oolong tea makes it one of the teas that would never lose its attractiveness and charm in the consumer's mind especially those who are addicted to it. However the new generation is more into liking new products so it would be a challenge for oolong tea producers to keep the taste and production style alive.