Thinking about oolongs, part two

Although the natural environment in which teas grow obviously affect how they taste, processing, for oolongs at least, is king.  The sheer number of variables is astounding, and the range of tastes that are possible, from the really light and … Continue reading

Thinking about oolongs

Of all the families of teas out there, oolongs are probably by far the most versatile and varied in appearance, aroma, and taste.  Situated between green and black, oolongs, by definition, are semi-oxidized teas that can be almost as green … Continue reading