Oolong teas are produced in China, where oolong tea originated, Taiwan, and a small amount is produced in the Darjeeling region of India. Creating oolong tea is a labor intensive process that cannot be managed by large scale tea gardens that produce tea in a mechanized fashion烏龍茶葉香港. This is why oolong teas can be rare and harder to find than some other teas.
To produce oolong tea the gardener plucks the tea leaves early in the day by hand as they are ready. This may mean several pluckings over several days, as it is critical that the leaves be plucked at their exact time of readiness.
Next the leaves are spread out in the sun or in sheds to wither. They must be observed so that they are moved when the moisture is appropriately removed.
Next, the leaves are shaken to slightly bruise the edges. This bruising causes the oxidation process to begin.
The tea artisan then wraps the leaves in cloth, forming a ball. The leaves will be tumbled regularly during the remainder of the oxidation period in order to ensure that the oxidation process is even. Some oolong teas will be tumbled every hour during the oxidation period.
Once the oxidation period is completed, when the leaves are about 30% fermented and about 70% green, the leaves are inspected and picked through to ensure that the leaves are not sticking together. Pouchong oolong teas, which come only from Taiwan, are often fermented only about 15%, giving them a flavor much closer to that of green tea than other oolong teas.
Next, the leaves are fired to end the oxidation process. In many cases, oolong teas are fired over charcoal, giving them a bit of a smoky flavor. Then the leaves are sorted according to grade and sent off for packaging.
So, as you can see, making oolong tea is time consuming, which is why there’s less of it around. Therefore, that Imperial Formosa oolong tea that you love may be more difficult to find. Thus the question, “Can I get Imperial Formosa oolong tea from India or Sri Lanka?”
Well, the short answer is “No”. You can get oolong tea from the Darjeeling region of India, known as Darjeeling oolong. Darjeeling oolong is a very rare and very delicious oolong tea. However, it’s not Imperial Formosa oolong tea.
Imperial Formosa oolong tea can only come from Taiwan. Taiwanese teas are all referred to as “Formosa” teas, because Formosa was the original name for the country of Taiwan. Therefore, all Imperial Formosa oolong tea comes from Taiwan.
As with all other teas, Imperial Formosa oolong tea’s flavor is largely affected by where it is grown. All teas gain a good deal of their flavor from the soil they’re grown in, as well as the climate of the region in which they’re grown. Even the type of trees that grow near the tea garden affect the flavor of the tea produced there.
Vanilla jasmine tea is one blend of tea that can be enjoyed by nearly everyone. The combination of fragrant jasmine blossoms and sweet and familiar vanilla produces a taste that is universally appealing. One of the great things about vanilla jasmine tea is that it is produced by someone in every variety of tea: black, white, green and oolong. So, you can find your favorite variety of tea flavored with the pleasing combination of vanilla and jasmine blossoms.
There are few flavor combinations in the world that pair so comfortably with any variety of tea as vanilla and jasmine do, and this is one of the unique things about this delicious blend.
Vanilla jasmine tea is also unique in that it is produced in nearly every tea producing country in the world. Each country produces its own unique vanilla jasmine tea, but all are pleasing because of the addition of these two familiar and revered flavors.
Black vanilla jasmine tea is very common, in part because of the many parts of the world that produce black tea. Some of the more unusual combinations of black tea with vanilla and jasmine could include:
Black Darjeeling Vanilla Jasmine Tea- Darjeeling teas are produced in the Darjeeling region of India, one of the largest tea producing regions in the world. Most of the tea produced in this part of the world is black tea. All Darjeeling teas have a distinct muscatel flavor that has given them the nickname the “champagne of teas”. This muscatel flavor is derived from the region’s climate: very cool and rainy weather with a near constant mist, and from the soil of the region. Darjeeling vanilla jasmine tea, therefore, would have a very distinct flavor, combining the traditional muscatel flavor of the region with sweet vanilla and fragrant jasmine.
In contrast to the flavor of vanilla jasmine Darjeeling black tea, a strong Chinese black tea such as Keemun paired with vanilla and jasmine would produce a very different taste. Keemun tea is considered one of the finest teas in the world, and is also one of the boldest tea flavors. Pairing this tea with vanilla and jasmine would give you a tea with just a hint of sweet vanilla flavor and a light scenting of jasmine aroma. The tea’s flavor would always be more significant than the jasmine or vanilla.