Oolong is a specialty which had originally been produced in the Taiwanese mountains. After plucking, the teas are fermented to approximately 50 % and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows the Oolong to develop a mild aroma and a large, wildly curled leaf. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. This tea fascinates with a particularly irregular and quite short, slightly broken leaf of black-brown colour. It is very light in the cup and has a very flowery and spicy taste.

 2-3 minutes  80° - 90° C  4-5 heaped tsp./1 litre