Turquoise Tea - Oolong.

Tea turquoise - Oolong

Oolong tea also known as ulung, wulong. Its name from Chinese can be translated as "Black Dragon tea." The leaves of this variety are harvested only at strict times of the year. They are left in the sun until partially wilted, then placed in wicker baskets and shaken. This process bruises the edges of the leaves, damages their nerves and juices are released from the tissues, which helps with subsequent oxidation. This is where you can distinguish between Chinese and Taiwanese teas. The former undergo oxidation at a lower degree of 30-50%, the latter 60-70%. The oxidation process is stopped after about two hours by drying them quickly at high temperatures (as high as 250 degrees). An important fact is that Oolong tea is always in the form of whole, large leaves. Chinese varieties are characterized by a floral, fruity aroma, similar to green tea. In contrast, higher fermented Oolong retains woody, cereal notes.