It's direct translation for “Black Dragon,” Oolong tea (pronounced Wu-Long) are full-bodied with fragrant and fruity aromas. The leaves are picked from the camelia sinensis plant, so this is a true tea. Once picked, the Oolong tea leaves are processed in two different ways. Some teas are rolled into long curly leaves, while some are pressed into a ball-like form. No other category of teas include such a wide range of diversity and complexity, due in part to the various levels of oxidation (from 10% - 70%). The more oxidized Oolongs are closer in character to black tea, with a deeper color and fruit and chocolate notes, while less oxidized Oolongs are more similar to green tea, with a lighter color and natural floral tones. Such delicacy makes Oolong tea among the most prized of teas and most often the tea served in Chinese restaurants.

Health Benefits:
Oolong tea is excellent with meals and is often referred to as the “weight loss tea” because it helps to lower the intake of fat from high-cholesterol meals. It also it increases metabolism and aids in digestion. Not only does it have a reputation as a dieter’s tea, it is great for the skin and can ease eczema and psoriasis symptoms, as well. Oolong tea helps to lower cholesterol and blood sugar, as well as reduce plaque in the arteries. Lastly, Oolongs still contain some caffeine (15% of the caffeine in a cup of coffee).

Tea Information:

Leaf Type: Oolong

Product Description:

Fine, long-twisted, single-stem leaves provide a light amber-yellow cup that carries a highly fragrant aroma of honeysuckle and almond. This Oolong has a smooth, delicate finish that you won’t forget.

Taster’s Review:

This is an excellent Oolong. Of course, I say that often when it comes to Oolong as they tend to be my favorites. Well, my favorite is actually yellow tea, but, I have Oolong a lot more often because it tends to be easier to locate and a little more affordable. So, when considering these factors, I could easily argue that Oolong teas outshine yellow teas.

But enough of that. There is enough room in my tea cupboard (but not much room! haha!) for both yellow and Oolong teas.

This is a fine Oolong. The dry leaves are very dark and twisted, indicating that these are a deeply oxidized variety of Oolong. The leaves unfurl slowly and submit many flavorful infusions (which means more tea and a better value!) But, something else that is intriguing as the leaves unfurl, they reveal themselves to be a little bit more green than the dry leaf.

The first few infusions are smooth and slightly buttery. There is a nutty essence as well as a sweet, peach-like flavor in the background. There is also a floral quality to this tea.

The description provided by Element Tea suggests a honeysuckle-like fragrance and that aroma translates into the flavor as well, with a pleasant honeysuckle-esque taste and even a whisper of delicious, savory bitterness that introduces itself to the palate at about mid-sip and then seems to be quickly washed away by the sweet, nutty taste. That savory bitterness peaks out right at the finish too, and it is rather enticing!

By the third infusion, I taste a little less of the buttery taste and a little more of the floral note. The nutty flavor is still there, but, it is a little less sweet than before. These changes in taste are what I would call “transitions” – they are gentle and not in stark contrast to the previous infusions.

The later infusions are much like the third. I managed six very flavorful infusions from one measurement of leaves. I chose to brew this tea in my gaiwan, and I think that this is the best vessel for brewing a good quality Oolong such as this.

If you like Oolong … this one is an absolute must try! It has such a lovely, silky texture to it that treats the palate to so many wonderful layers of flavor. I love this tea!