Oxidation starts here! After the leaves are plucked, they are withered and shaken to bruise the edges. As they react with oxygen, the edges turn red. After the desired oxidation point is reached, the leaves are fire-dried.
Most oolongs are produced in China and Formosa (Taiwan). Generally, China oolongs are oxidized for a longer period, so the leaves and liquors appear closer to black teas than Formosa oolongs. Oolongs are usually whole-leaf teas.
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This tea lives in two worlds. Its short oxidation period means that it retains some green tea flavor, but it has a Taiwan oolong's solid, appealing lilac aroma.
Ingredients: Oolong Tea
All about Oolong Tea
***Info provided from the tea smith