Organic oolong tea (100 g)

Description

VAKKA's organic oolong tea is grown in Fujian in eastern China in a hilly and lush landscape close to the East China Sea. Here there is a subtropical maritime monsoon climate, which has four different seasons and sufficient rainfall. Oolong is a kind of intermediate between green tea and black tea . Oolong is semi-fermented and the oxidation process is stopped earlier than it is with black tea. It is of great importance for the taste, so even though oolong comes from the same plant species as black tea, it tastes markedly different. The tea has a warm, orange color and the taste is fresh and soft with a delicate aroma of orchid. VAKKA's organic oolong tea contains a low amount of caffeine and therefore never becomes bitter. Oolong tea is many people's favorite evening. We understand well why. In Chinese, Oolong means "red dragon", in Danish it is pronounced "ulong". Oxidation: Semi-oxidized Process: The oolong tea is treated in several ways. Steps that are repeated many times. After harvest, the tea leaves are sun-dried before being moved indoors, where the last moisture is extracted. Thereafter, the edges of the tea leaves are damaged so that they are gradually oxidized. This is followed by shaping and finally the final drying. The exact process - and the time intervals - are the secret of the individual theme master. Each oolong tea has its own recipe. How to brew tea To achieve the most refined taste, we recommend that you use approx. 2 large teaspoons of tea for every pint of water. Start by softening the tea by pouring it over with warm, non-boiling water. Let it pull until the leaves unfold. Then pour off the liquid. The tea leaves are now ready for brewing. Drizzle the tea leaves with water at a temperature of 85-90 degrees. Then let it soak for about 2-3 minutes. Filter the tea leaves from immediately after brewing. The same tea leaves can be reused up to three times. Storage Dry and dark Net weight 100g