Milky 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.  It comes from Chinese provinces of Fujian and Hubei, where tea trees are grown at the sea level from 500-1200m. After harvesting the leaves are let to wither and partly oxidise, to be afterwards treated with hot steam and enriched with milk aroma. Prepared tea has a unique, soft texture and milky caramel taste. It is best enjoyed without any additives.  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.