This weekend we are presenting a flight of oolong teas. Oolong tea can be classified somewhere between green tea and black tea. Ranging in oxidation amounts these teas offer a variety of colors with complex flavors.
Wenshan Baozhong is a Taiwanese oolong tea that has an aroma reminiscent of sweet floral notes, along with a buttery and slightly roasted flavor. This is the lightest of the three and closest to a green tea.
Fanciest Formosa is a Taiwanese oolong that is unique. Unlike the other oolongs, bugs bite the tea plant as it grows which then causes a defensive reaction by the plant, reaction which creates delicious citrusy, peach and almond like flavors. The unique taste is a result of the tea plants' natural defenses creating an enzyme to protect itself from pest attacks.
Da Hong Pao is an oolong grown in China's Wuyi Mountains. The large leaves can be re-steeped several times and yield warm roast flavors with hints of stone fruit. Da Hong Pao is a highly oxidized oolong tea that has been fired intensely, creating a Maillard reaction which enhances roasted and nutty flavors.