Oolong tea is harvested in units of one bud and three leaves. They are dried indoors to promote oxidation- anywhere between 20%-80%. The leaves are then rubbed for flavor, aroma and texture. They are then pan fired and dried to stop this oxidation process. The leaves are often curled, twisted or tightly rolled.

Depending on how long the tea was oxidized, the flavors will vary. If lightly oxidized, oolong will mimic soft flavor notes of green tea. If heavily oxidized, oolong will mimic robust notes of black tea.

 Put 1 teaspoon of tea leaves into a strainer in a tea mug. Pour 175°F water over the leaves and steep 1-3 minutes. Experiment with more or less leaves and more or less steeping time to find your perfect taste.

Note: Always use fresh water and always boil the water and let it cool to desired temperature. Bad tasting water will make a bad cup of tea.