Serious Eats
Oolong: The Tea for Tea People
Photograph from geekgirlunveiled on Flickr
One summer I worked in the tea industry, and remember learning that oolong was held in high esteem. When referencing the semi-oxidized tea (somewhere between green and black), people usually looked at me funny. "Oo-who?" Jane Black at the Washington Post investigates the stigma against oolong.
Part of oolong's lack of wide acceptance can be traced to a fear factor. Unlike green and black teas, which require one steeping, oolongs benefit from multiple infusions. That is because the leaves are picked when they are bigger and thicker, and multiple rounds of hot water help the flavors blossom and intensify. As a result, the Chinese and the Taiwanese like to drink oolongs gong-fu style. The words, which are sometimes written as "kung fu" (like the martial art), mean a skill acquired through practice.
You heard of oolong? Ever drink it?
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