Oolong
Oolong tea is mainly produced on Formosa. These teas are half-fermented which refers to the production method of the tea. This is done as follows:
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Withering for approximately 1 hour on large cloths in the sunlight (so-called pre-withering)
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Rolling, the leaves are shaken in bamboo baskets in order to break the leaf edges (start of the short fermentation)
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Steaming, or roasting on bamboo sheets inside of a building
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Drying for approximately 45 minutes in a drum heated to 70°C, filled
into cotton sheets and rolled with a kneading machine for approximately
20 minutes.
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Afterwards, the leaves are put back into the heating drum and heated again, approximately 10 times.
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Towards
the end of the processing, a strong and tightly rolled leaf is received
which is roasted a final time in order to make the tea last longer.
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The very premium Oolongs are now sorted and the leaf stems are cut off by hand.
Teas which were processed like this convince due to their long, slightly rolled leaf and their smooth-flowery aroma.