Oolong is a specialty, which had originally been produced in the Taiwanese mountains. After plucking, the teas are pre-fermented by approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After steeping, the still green leaf center with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
This leaf with its many shades of green and brown is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment leaves only the edges fermented, whereas the leaf center remains green. This quality has a fleshier and more finely processed leaf than standard Oolongs, giving the cup a brassy color. The infusion shows the blaze of color with the differences between intense green and brown colors. The tea has a slight black tea character with a pleasant sweetness and a slightly doughy note.
This select specialty is only produced in the mountainous region Nantou in Taiwan and is valued highly by tea connoisseurs around the world. It is only briefly pre-fermented and firmly rolled by hand as opposed to other Oolongs. The relatively short fermentation time ensures the rather light and fresh character, in contrast to the rather heavy, green Oolongs which have a more tangy depth and spicy body. The leaf structure shines in olive and jade shades. The cup is a light amber color. The first infusion is very vivid and reminds of the scent of peach blossoms.
An exquisite tea paradise! The Dark Pearl Oolong is cultivated in the Tai Tung Region in eastern Taiwan and belongs to Oolongs that are fermented for longer durations. The excellent climatic conditions with rich rainfall and plenty of sunshine form the ideal conditions for this wonderful tea. The leaves are plucked by hand and brought into their well-developed pearl shape by hand after the production. The glowing amber cup emits an aromatic scent of tropical fruits, which you will detect again on your palate.
The Jade Tung Ting Oolong from the Nantou District in the Taiwanese highlands forms the base of this specialty. The production process is very similar to those of Jasmine or Rose tea production. The already fermented tea leaves are blended in roughly equal amounts with the cinnamon pieces and then carefully warmed in tiered driers at very low temperatures. This blend is then set aside for about a week so that the ingredients may “rest” before the cinnamon pieces are sieved out again. The final product is a very aromatic, smooth green tea with a subtle sweet-fruity cinnamon note.
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