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Oolong Teas
by Bill Waddington
April 17, 1999
Tea can be divided into three basic categories: black, green, and oolong. During processing, tea is allowed to wither, which sets off oxidation. Black teas generally undergo full oxidation resulting in dark brown or black leaves, robust and pronounced flavor, and the highest caffeine content.
Green tea is allowed to wither only slightly before the oxidation process is quickly stopped. Caffeine content is lower and flavors tend to be more subtle, but with accents and undertones appreciated by connoisseurs.
Oolong, a huge grouping, undergoes partial oxidation resulting in teas having a caffeine content between that of black and green. The flavor, while typically not as robust as black tea or as subtle as green tea, has extremely fragrant and intriguing tones often compared to the taste and aroma of plums or other fresh fruit.
Lynne sampled two teas on the show: Green Dragon Oolong and Fancy Silver Tip Oolong.
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