Chestnut flavour with peachy undertones
Big Leaves. Oolong (also spelt Wulong, or Wu Long) is literally 'black dragon' tea. A semi-fermented tea, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. Both refreshing and delicious; its long leaves unfurl to deliver the most exquisite, rich flavour - chestnut with peachy undertones.
Brewing the best cup. Use just one teaspoon per cup. Boiling water is a little fierce for Oolong tea so, for just-off the boil water, simply boil the kettle, let it sit for two to three minutes, then brew your tea, 3+ mins, a little honey or sugar, no milk.
Taiwan Oolong Tea