Oolong tea

烏龍茶

Japanese oolong tea was born in the 19th century, as a fruit of close collaboration
between the tea producers of two countries: Japan and Taiwan.

Oolongcha

烏龍茶

Would you like to try the new taste of Japanese tea?

Oolongcha Minamisayaka Miyazaki 50 g

14.00 €

Oolongcha Minamisayaka Miyazaki 30 g

9.00 €

What is oolong tea?

烏龍茶ってなに？

This is one of the many groups of partially oxydized tea, and this particular tea group has the name of "black dragon (烏龍 oolong)" in Chinese. This name comes from the color of its infusion being as black as a crow's feather together with its curly leaf which resembles a dragon.

When you pick a plant leaf and leave it for a while, the color of the leaf changes from vivid green to something yellowish. This is the oxydization, and it happens because of the enzymes in the plant leaf itself.

To make oolong tea, you let the enzyme do the work, but not as far as for black tea. The principle of oolong tea production is in this sense the combination of green tea (killing enzyme) and black tea (oxydizing).

This "hybrid" process is reflected by the flowery aroma and somewhat fresh green flavor of the oolong tea.