Oolongs China - Porto Rico Importing Co.

CHINA

Oolongs are considered by most to be the most difficult to produce and the most interesting to taste. Unlike Green teas, which are not allowed to oxidize at all, and Black teas, which are 100% oxidized, oolongs are partially ozidized falling somewhere in between. Where they fall in between depends upon the tea, they can be very green to almost black
Taiwan, still referred to as Formosa in the tea world, is considered by many to be the champion of Oolongs. Prized Tiawanese Oolongs will often be drank in ceremonious style where the tea is brewed for many infusions for very short times. 30 seconds to 1 minute per infusion for up to 20 infusions depending upon the tea! The Taiwanese treasure their tea and with good reason (Tung Ting Oolong).

brewing: Due to the wide range of colors and shapes there is no one way to brew an oolong. Darker or flatter oolongs I will brew more like a black tea, 3-4 minutes at around 200 degrees. Greener or more curled, balled Oolongs I will steep shorter, 2-3 minutes at around 180 degrees for multiple steeps. High grade oolongs are meant to be steeped multiple times, make at least 3 or 4 cups from them and look for flavor changes as you go.

HAIRY CRAB OOLONG Mao Xie
from Fumei Village, Daping Township in Anxi County in southern Fujian. Anxi County is known primarily for its TiKuanYin teas but Hairy Crab (along with Qi Lan, Ben Shan) is one of the better known varietals.
The tea is named for the fine downy hairs on the underside of the tea leaves, and the tea gardens are situated an at elevation of 900 meters.
This particular varietal grows quickly, and the leaves are ready for plucking after 3-4 years. The leaves are thick yet brittle with slightly serrated edges. After plucking and indoor withering, the leaves are tossed to bruise the edges, at which point oxidation begins. This Oolong is oxidized about 35-40%. Rolling is followed by drying. The finished primary tea is sorted and dried again to stabilize the tea.
As is typical of southern Fujian oolongs, the leaves are tightly rolled, and an inspection of the infused leaves show the slight ragged edges of standard oolong processing, and the dark green leaves show relatively light oxidation. Hairy Crab oolong is enjoyed for its round, floral character.

$36.00

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ORGANIC VOLCANO OOLONG
From Hainan Island off the coast of Guangdong province.
This tea was developed in the 1990s. The name is simply "volcano oolong" (huo shan/fire mountain, now dormant), and the cultivar name is Qing Xin Ruan Zhi. Hainan Island is better known as a tropical resort destination for its beaches at the perimeter of the province, and there are forested mountains in the interior, from which Hainan Black teas have been produced for some time.
Located at the northern part of Hainan, the volcanoes are collectively known as Qiong Bei 琼北, and this area of volcanic rocks is the largest along the coast of southern China, with over 100 craters spaced out in a north-west direction.
A touch of roasting yields a prominent high aroma, fragrance that transfers readily to the palate. The taste carries floral notes and brings to mind grilled stone fruit. There is a satisfying sweetness, as if a little honey had been stirred into the cup.

$100.00

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