Wednesday January 31, 2007 | 31 comments
Very few people in the world are aware of the fabulous and rare
Darjeeling Oolong teas. Although I am not an accomplished writer, I just wanted to write what I could on Darjeeling Oolongs. Please feel free to ask questions.
Darjeeling Oolong tea is unique. With all the many excellent types of
Oolong available from China and Taiwan, this Darjeeling Oolong is
truly unique in the tea world. The Darjeeling tea leaves, once
plucked, are then processed in the tradition of Chinese Oolong tea
with the result of the leaves being partially oxidized. This results
in producing a classic tea that is neither purely Indian nor Chinese,
but indeed, has only the best qualities and characteristics of both.
The processed leaves are uniformly brownish-black in appearance and
are well twisted. Some tips are present. Some Darjeeling Oolongs
appear like a white tea but when infused you realise that it is an
Oolong. After being steeped, the opened leaves are all of dark brown
color. The majority of the pluckings are the classic ‘two leaves and
a bud’. Most of the leaves are broken as is common for Darjeeling
After steeping, the color of this tea is a rich golden-reddish-brown
that is crystal clear. The aroma is mild but definitely Darjeeling.
Typical of Darjeeling tea, the taste is rather complex but the taste
of this Darjeeling Oolong is milder. The characteristic flavor is
present with a very brief and subtle sweetness to it upon first
tasting it. This tea has body or a sense of “fullness”, but still is
light and has less body than regular Darjeeling. The astringency is
present, though at a reduced level. There is also an aftertaste that
lingers, something like a mild nutty taste.
Darjeeling Oolong has no competition and is sweeter than sugar