Oolong tea is a partially oxidized tea, falling somewhere between green tea (unoxidized) and black tea (fully oxidized) in terms of oxidation levels. The oxidation process for oolong tea can range from about 10% to 70%, resulting in a diverse range of flavors, aromas, and appearances.

Oolong teas can be categorized into light, medium, or dark oolongs, each offering a unique sensory experience.

The preparation methods for oolong tea can also vary, with different steeping times and water temperatures depending on the specific type of oolong being steeped.

Darjeeling Spring Oolong tea differs from other spring teas, such as green or black teas, in terms of processing and oxidation levels. Oolong tea is partially oxidized, falling between the unoxidized nature of green tea and the fully oxidized state of black tea.

Darjeeling Spring Oolong undergoes a unique processing method that combines elements of both green and black tea production.
The leaves are withered, tightly rolled, and then partially oxidized, allowing for a range of oxidation levels.

This results in a tea with characteristics that can vary from the brightness and floral notes associated with green teas to the richer and more complex flavors found in black teas.

Darjeeling Spring Oolong, with its combination of floral and fruity notes and a nuanced, well-rounded flavor profile, offers a distinctive and enjoyable tea-drinking experience that sets it apart from other spring teas.

1. Begin by heating water to around 185°F to 194°F (85°C to 90°C).
2. Take approximately 2 to 3 teaspoons of tea leaves
3. Pour the hot water over the leaves
4. Let them steep for 4-5 minutes.
5. Strain and enjoy sipping.

Experimenting with steeping times will reveal different nuances in the tea, offering a personalized and enjoyable tasting experience.

Spring Oolong tea, renowned for its nuanced and complex flavors, is indeed well-suited for multiple infusions, making it a favorite among tea lovers.

The tightly rolled or twisted leaves gradually unfurl across successive steepings, revealing a harmonious interplay of floral, fruity, and sometimes creamy undertones.

To fully explore the tea's evolving flavors, the steeping approach involves starting with an initial infusion, around 4 to 5 minutes, and gradually increasing the steeping time by 30 seconds to 1 minute with each subsequent infusion.

This allows for a captivating and diverse taste experience, showcasing the depth and intricacy of Spring Oolong tea across multiple infusions, making each cup a delightful journey for the discerning tea drinker.

Yes, Oolong tea contains caffeine. While Oolongs generally have less caffeine compared to black tea, it is not caffeine-free.

It contains approximately 30 to 50 milligrams of caffeine per 8 oz cup.

The caffeine content can vary based on factors such as the specific type of Oolong, the processing methods, and the steeping parameters.

Spring Oolong tea is well-suited for the delightful experience of cold steeping.

This method involves placing the desired amount of Oolong tea leaves in cold or room temperature water and refrigerating the mixture for an extended period, typically ranging from a few hours to overnight.

Cold-steeped Spring Oolong tea tends to showcase a smoother profile with milder astringency, emphasizing the tea's delicate and floral notes.