Oolong teas have been gaining popularity in Western Societies for the last several years. Many people have touted the health benefits of oolongs for their high level of antioxidants and increased metabolic effect. Personally, I like them because they are simply delicious.

Oolong teas are in between green teas and black teas with regards to the level of oxidation that the tea master allows the leaves to go through during processing. Most oolongs fall in the 40-70 % oxidized range. Oolongs are classically from either China or Taiwan. That tea you’re being served at a Chinese restaurant? It’s probably oolong.

Art of Tea offers some great oolongs but one of my favorites is our “99% Oxidized Purple Oolong”. This is a rare tea that seems to always generate a lot of interest whenever we travel to trade shows. When employees from other tea companies want to try it, you know it must be special. And it certainly is unique.

By taking the oxidation process almost all the way to the end, the tea master from our supplying estate has created a tea that is as close to black tea as it can be and still be an oolong. The look of the un-steeped leaves has the classic hand-rolled leaf appearance that you would find in any well-crafted oolong. However, the leaves in our tea are noticeably darker than what you may be used to seeing. In the sunlight it has a purple hue to it. Even the liquor is tinged with purple once brewed. Upon the first steeping the leaves barely begin to give in to their “agony”. The flavors are fantastic. The tea is wood roasted, and that smokiness gives you the first impressions of what you are about to encounter. The range of character is so unique that it is sometimes easy to forget that it’s an oolong. The smoky aroma and taste move onto musk and cinnamon spice. As I mentioned, the first steeping is just the beginning for this wonder of oolongs. For the leaves to fully unfurl, they need at least two, or even three, steepings. I find that there is a definite roasted-chestnut quality to the first couple of washings. This gives way to wonderful, fresh vegetal flavors with subsequent additions of hot water. I have washed the same leaves five times and still found enjoyment in the cup.

If you like oolongs and want to try something truly unique, I recommend our “Purple Oolong”. Use water that is around 195 degrees and be ready to enjoy several cups. For an adventurous tea drinker this will not let you down.