Commonly known as oolong or “Black Dragon” tea, blue tea is semi‑fermented. It combines the fresh fragrance of green tea with the rich and aromatic complexity of black tea. Blue teas are mainly produced in Formosa and in the south‑eastern coastal provinces of Fujian and Guangdong in China. Excellent oolongs are also produced in other countries in South East Asia. There are two methods of producing blue tea: Chinese Method and Formosa Method. The oxidation process varies between 12% and 15%, and yields a pale green cup with a woody astringency and fruity flavour for the Chinese Method. Whereas for the Formosa Method, the oxidation period varies between 60% and 70%, yielding a golden cup with a deeper, richer aroma.
Cultivated at altitudes of 500 to 1,200 metres, this exceptional Chinese method oolong is produced between the months of March and December and is composed of only the finest whole leaves. Lightly fermented and highly aromatic, this tea offers a delicate aroma that is both milky and toasted. The perfect accompaniment to an afternoon tea of scones and pastries.
Copyright 2015 The Tea Chest (Pty) Ltd.