Oolong Tea

This is some tea i brought back with me from China months ago. All i knew is that it was called Oolong tea, nothing more. After researching on the net for a lengthy period i concluded that it was Huang Jin Gui Oolong Tea.

The little buds is what it starts out as, then as you infuse them in boiling water a few times then leaves unravel. The process that goes into making this tea is quite complex.

Wilting: Sun dry or air dry to remove moisture partly.

Cooling: Cool off in shaded area.

Yaoqing: Gently tossing leaves to bruise the edge of leaves to create more contacting surface for oxidation.

Cooling and Yaoqing are repeated multiple times.

Shaqing: The procedure is to stop oxidation with high heat. Premium leaves are usually stir fried in a large pan over high heat, large productions are done by machine.

Rouqing: The tea leaves are rolled into strands or nuggets before dehydration.

Roasting: Roasting with low heat to dehydrate tea leaves, this step can be repeated with temperature variations to produce flavors of choice.

Grading

Packaging

This tea is beautiful, light and has loads of health benefits.