Formosa Finest Oolong tea

About 500 years ago tea developed in varieties other than green, when the OOLONG procedure of tea making was discovered in China. Due to intense manual labour required for producing OOLONG tea we can actually say it was manufactured. Tea leaves are hand-picked and repeatedly rolled, dried, heated and rolled again by hand. Due to their method of production they are already partly oxidised, with degrees of oxidation ranging from 7% to 70%. Oolong tea falls between the green and black tea categories. Their antioxidant level is expressed by the colour: the greener they are, the closer to the green tea and its healing effects. The most complex method of oolong tea production was perfected in Taiwan, formerly known as Formosa, which makes their oolong teas most prestigious and appreciated, reaching the highest prices. They still go by the name “Formosa Oolong”.  FORMOSA FINEST OOLONG is a common Taiwanese oolong, suitable for accompanying us to this wonderful world of the lesser-known teas. It can be consumed at any time of the day, and after a meal you might enjoy a cup of stronger brew. The liquor has a sweet note and a reddish-brown colouring.   Oolong teas can be prepared similar to black teas, by pouring a cup of hot water over a teaspoon of tea, leaving it in for 4 to 5 minutes. The second method of preparation is only typical for Oolong tea: take two teaspoons or more of tea, pour over hot water, leave for a minute, and filter. Used tea leaves can be infused several times, but remember to use freshly boiled water, and each time prolong the time for a minute. Regardless of the preparation method, we drink oolong tea pure, without any additions.