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Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances.
The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes |
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| Dong Ding Oolong |
One of the most famous and finest Formosa Oolong is Dong Ding Oolong. The leaves of this tea are carefully hand-picked from Mount Dong Ding in Taiwan.
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In contrast to the very popular 'Shincha' (freshly harvested tea) Nomigoro belongs to the 'Kuradashi Cha' (out of the storehouse tea) category. |
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