This tea variety is, uniquely, partially oxidized and often rolled. Oolong teas share some characteristics with both green and black teas - they have light flavour notes but are often more complex in taste than green teas, but not as strong as black teas. The best oolong teas are traditionally from Taiwan and can be re-steeped up to eight times. Oolong leaves are distinctively curled, twisted or balled, witj a slight grey-green or blue-green hue.
Oolong tea is subjected to several processes to obtain a unique aroma and taste.
- Withering in the sun or wind to partially remove moisture.
- Cooling: cooling in the shaded place.
- Yaoqing - light tossing of the leaflets to crumble the edges to create the larger surface area needed for oxidation.
- Cooling and Yaoqing is repeated many times.
- Shaqing: This procedure stops oxidation by high temperature. The best leaves are usually broiled in a large pot, the large-scale processing takes place mechanically.
- Rouqing: Before the water drains completely, the leaves are rolled into threads or shaped like lumps.
- Roasting: Roasting at low temperature to dry the leaves; this step can be repeated by changing the temperature to modify the taste.
Oolong Milk from Quba Caffe are gently twisted tea leaves partially fermented with milk, which gives a specific aroma and a butter, slightly creamy taste with a hint of bitterness.
Oolong contains a small amount of caffeine, so people with hypertension can drink it. Infusion also affects faster fat burning, metabolism and cholesterol regulation.
Oolong should be brewed at 90 ° C for about 3-4 minutes.
Ingredients: Oolong tea, aroma (contains milk)
It should be stored in a dry and cool place away from intense odors.
Instructions for preparing 200ml of ready infusion: pour a portion of 3g of tea with 90C water and wait 3-4 minutes to brew.
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a hint of biterness