Dark oolongs typically undergo a longer roast compared to light oolongs and are known for their rich, toasty flavors. When drinking a dark oolong, the palate will be greeted with a strong sensation similar to that of drinking dark liquor, and slowly mellowed out by the long-lasting honey-sweetness.
Making oolong tea requires some of the most artisanal and sophisticated skills. Oolong tea artisans are much like boutique winemakers. Oolong tea can only be made from certain types of tea bushes growing in specific geographical regions. The production methods of oolong are known only to a few tea cultivation regions in the world. Experts categorize and understand oolong by its region, age, bush varietal, and season of harvest. Just like wine.
Try these four excellent dark oolongs to discover your favorite.
What's in the collection:
1: Da Hong Pao (Big Red Robe) (1/2oz)
Legendary Wuyi Mountain rock tea. Rich, layered, sweet, roasted, mineral taste with an amazing aroma
2: Mi Lan Xiang (Honey Orchid) Dan Cong (1/2oz)Prominent honey and orchid aroma with light and sweet floral taste. 3: Ye Lai Xiang (Night Blooming Jasmine) Dan Cong (1/2oz)Smooth and mellow, with a lingering taste of jasmine and milky aroma 4: Ya Shi Xiang (Duck Shit) Phoenix Dan Cong (1/2oz)
Mellow, full-bodied oolong with a slight gardenia aroma. No worries, it tastes nothing like duck's shit:) Here is the story of its name
How to brew loose leaf tea, Western Method:
How to brew loose leaf tea, GongFu style: