Oolong Tea: Camellia Sinensis Series

Howdy! For our last post in this mini series we will focus on oolong tea! Oolong tea is a cross between black and green tea. The green leaves from the camellia sinensis plant goes through a partial oxidation process that is stopped after a short time. The leaves are tossed to bruise the edges but the center remains green.

Oolong teas retain the freshness of the green tea while taking on subtle flavors and maturity of black tea. The flavor can vary based on the oxidation period. It could taste richer if its processed longer, or taste closer to a green tea with fruit, floral, or chocolate notes with a shorter processing period.

The preparation for oolong tea is best with water heated less than a boil at about 190 – 205 degrees and steeped 1-3 minutes. Loose leaf oolong tea is also best with 1 teaspoons of loose leaf per 8 ounces of water and does very well resteeping.

Finally, oolong tea health benefits include lowering cholesterol, boosting metabolism, reducing arterial plaque and helping with weight loss.

I hope you’ve enjoyed this mini series about the different types of teas made from the camellia sinensis plant! Have a great weekend everyone!

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