Oolong is steeped in Chinese tradition, prepared by withering the leaves under the sun, oxidixing the leaves, and then curling and twisting the leaves in a variety of ways depending on the tea. Oolong, sometimes called Wulong falls betwen the green and black tea categories with degree of oxidization varying from 7% (more like green tea) to 85% (more like black tea). Oolong has been produced in China since mid 1600's wth principal production areas in Fujian and Taiwan. The name oolong derives from the Chinese name meaning "black dragon tea"
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