Introduction to oolong tea
Oolong tea is a type of Chinese tea that has been oxidized, or exposed to air. This process gives oolong its unique taste and aroma, as well as its darker color.
As with black and green teas, oolong comes from the same plant— Camellia sinensis—but it differs slightly in that it’s processed differently before being sold. The two main differences between black and green teas (and also white) are how they’re grown and how they’re treated after harvest. In general terms:
- Black teas are produced by leaves being rolled up into balls before drying out; this causes them to oxidize quickly once picked because the leaves retain moisture inside them (this makes them especially suited for longer fermentation periods).
- Green teas are stripped off their stems right there at harvest time so that new shoots can grow back quickly; this makes these types of leaves more fragile than those used for other varieties of tea.* White teas undergo similar processing methods but do not contain any added flavorings or coloring agents.*
Difference in oxidation from oolong and black and green tea
Oolong tea and black and green tea are both made from the same plant, Camellia Sinensis. But there are differences in the amount of oxidation that the leaves undergo during processing. This is what gives them their distinct flavor and appearance.
Black or green teas are processed much more quickly than oolongs so that they can be sold on shelves rather than in storage bins. After harvesting, these teas are further processed by being rolled or crushed into smaller pieces before being laid out to dry for several days until they reach a moisture content between 70%-80%. The next step involves fermenting these pieces for about three weeks at room temperature (18°C) with bacteria that give off various chemicals as they work their way through each batch—a process called “fermentation.” During this time some of these chemicals evaporate into gases while others seep back into solution at higher concentrations than originally present when first added; this makes up most if not all of what we consider “flavor” nowadays! Once fermentation is complete, most manufacturers choose whether or not they want their products pressed again depending on how much moisture has been removed from them during pressing – either through crushing/rolling again after drying out completely but before pressing again (typically done only once), OR leaving un-pressurized whole leaf tea behind after pressurizing everything else except just those leaves required for making finished product
Processing of oolong teas
When it comes to processing, there are two main types of oolong teas: wet oxidation and dry oxidation. The first method is more common because it’s cheaper and easier—all you have to do is drop your leaves into water (or another liquid).
The second method requires a bit more work, but can yield better results in terms of flavor and aroma. In this case, the leaves are first placed on top of bamboo baskets or trays before being left out at room temperature for several hours or overnight. Then they’re dried in an oven that’s set at low heat until they’re completely dried out (about six hours). This can take longer than wet-oxidizing methods because you need much less heat during this process; however, once done properly it yields superior results with little waste!
Varieties of oolong tea
Oolong tea is a type of tea, which has been in existence for thousands of years. The Chinese have been drinking oolong tea for centuries, and it’s still one of their favorite drinks today.
There are many varieties of oolong tea: some are made from black or green teas like Pu’er or Jasmine; others use other herbs or spices to give them their unique flavor profile (such as Lapsang Souchong).
Taste and experience of drinking oolong tea
Oolong tea is generally a lighter and more refreshing brew than green or black teas. It’s often described as having a grassy, vegetal flavor that’s not quite as strong as the flavors of white or black teas. The leaves tend to be darker in color than green or black teas, but they’re not necessarily less flavorful—just different!
When you drink oolong tea, it’s important to remember that you shouldn’t let its delicate nature fool you into thinking that it can’t hold up against other types of tea. Oolongs are just as delicious (and often even better) than many other varieties of green and black teas when taken straight from their cups without any additives like milk or sweetener added before drinking them hot!
As you can see, there are a lot of differences between oolong tea and black and green tea. But what makes them so special? The answer to this question lies in the process of making these drinks. Oolong teas are made by oxidizing the leaves with hot water (called withering), which changes their color from green to brown or red depending on how long they wither for. The longer it takes before they stop turning brown/red, the more oxidation has taken place during processing; thus resulting in a darker flavor profile with higher levels of antioxidants (like EGCG). They also tend not to taste as sweet as other types because they don’t contain any sugar