Originating from the Fujian Provence of China, the word Oolong transliterates "black" and "dragon", a reference to the tea's shape upon semi-oxidation. This "black dragon" tea gained popularity during the Qing Dynasty under emperor Qian Lung who was impressed and utterly astounded by the attributes of this silky smooth tea, playing a major role in the spread of Oolong used in gongfu tea ceremonies.
Types of Oolong:
Ti Kuan Yin
Iron Goddess of Mercy (Ti Kuan Yin) is famously known for it's history, where legend states the tea leaves were picked by monkeys trained by monks, constituting the highest quality of teas.
Phoenix Tea (Dan Chong) refers to tea harvested from a single tea bush. Each camellia sinensis bush has it's own unique flavor, depending on soil and climatic conditions, producing a uniquely pure cup of tea.
Da Hong Pao
Red Robe Tea (Da Hong Pao) is one of the more oxidized varieties of Oolong tea and boasts a uinque smoky flavor with a full body finish. According to legend, this variety of Oolong once saved the life of an emperor's mother, and is considered to hold unique healing properties (portrayed by it's price).
Oolong Flavor Profile:
Oolong exhibits a light to full bodied experience with grassy floral and almost sweet undertones.
Oolong has long been used for metabolism and weight management, while also improving bone strength and promoting healthy skin.
The average 8 oz cup of Oolong contains 30 mg of caffeine.
Heat water to 185-200F and steep 1 tbsp per 8oz of water for 1-5 minutes, according to preferred taste. Longer steeping times tend to yield fuller bodied teas.