{"id":1837,"date":"2018-09-01T11:02:14","date_gmt":"2018-09-01T16:02:14","guid":{"rendered":"http:\/\/www.theteatable.com\/blog\/?p=1837"},"modified":"2018-11-09T17:01:17","modified_gmt":"2018-11-09T22:01:17","slug":"getting-the-most-out-of-oolong-tea","status":"publish","type":"post","link":"https:\/\/www.theteatable.com\/blog\/getting-the-most-out-of-oolong-tea\/ ","title":{"rendered":"Getting the Most Out of Oolong Tea"},"content":{"rendered":"

\"wyoo-lg\"<\/a><\/p>\n

Anyone who receives our newsletter knows we have been finding plenty of wonderful new Oolong teas.\u00a0 For those not familiar with what Oolong tea is, simply put, it is the category of teas spanning the entire range between Green and Black, and has traditionally been sun dried.\u00a0 The difference between Oolongs is mainly in how much the tea is oxidized, which effects how dark the tea appears and, generally, how strong the flavor is.\u00a0 Oolong actually covers a very broad range of teas and characteristics.\u00a0 Still, they tend to fall into two general types or ranges of oxidation, with all of them typically consisting of full, large leaves.\u00a0 The less oxidized, and therefore more “Green” ones are commonly rolled into small, round clumps.\u00a0 Many of these are classified as Ti Kuan Yin (or Tiguanyin, Tieguanyin or any other number of translations from Chinese) which are commonly believed to originate in the Anxi region of China, but are also grown in many other regions, particularly Fujian.\u00a0 This general category also includes Jade Oolongs (Tung Ting) which are traditionally from Taiwan.<\/p>\n

\"Jin<\/a><\/p>\n

The other traditional style of Oolong is more oxidized, bringing it close to the Black tea category.\u00a0 In this case, the leaves are traditionally left in a more natural state, or rolled slightly into long, narrow pieces.\u00a0 The most common types of these darker Oolongs are named Wu Yi, when they are from the Wu Yi region of China, or Formosa when they are from Taiwan, but they can come from anywhere tea is grown.\u00a0 Our new Wu Yi Natural Oolong<\/a> is an excellent example of this type, and it is a particularly good value as well.\u00a0 For a unique tea that shares characteristics of both styles of Oolong, try our Fujian Oolong<\/a>, which is one of the best values we have ever found.\u00a0 We have also developed some of our own Oolong blends, which are a great alternative to common breakfast teas.\u00a0 Our Wu-Nan Special<\/a> is particularly delicious.<\/p>\n

For anyone who hasn’t prepared Oolong tea before, it can be a little different from other teas.\u00a0 First, it usually requires more tea by weight than other teas.\u00a0 We’re a little detail oriented with our tea, so we usually weigh it rather than measure it with a spoon.\u00a0 With Oolongs, we will increase our normal amount of tea by as much as 50%.\u00a0 Since some Oolongs have very large, open leaves, this can seem like an awful lot of tea, and it does need an over sized infuser.\u00a0 The up side is that Oolongs can typically be infused several times, so the cost of Oolong can actually be lower than other teas.<\/p>\n

For a final hint on enjoying Oolong tea, once it is done steeping, let it sit for a while as it’s kept warm with a cozy or insulated carafe.\u00a0 Oolongs tend to develop flavor after they are infused.\u00a0 So one small portion of Oolong tea can yield hours of enjoyment by re-steeping and allowing time for the flavor to develop.<\/p>\n","protected":false},"excerpt":{"rendered":"

Anyone who receives our newsletter knows we have been finding plenty of wonderful new Oolong teas.\u00a0 For those not familiar with what Oolong tea is, simply put, it is the category of teas spanning the entire range between Green and Black, and has traditionally been sun dried.\u00a0 The difference between Oolongs is mainly in how… <\/p>\n","protected":false},"author":54,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts\/1837"}],"collection":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/comments?post=1837"}],"version-history":[{"count":0,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts\/1837\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/media?parent=1837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/categories?post=1837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/tags?post=1837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}