Oolong falls between green and black tea in terms of oxidation and can range from light and floral to dark and toasty. The production process of Oolong tea is complex, with the duration of each stage varying, resulting in a unique flavor profile.

• Pick and wither
• Shaking (breaking down cell walls which starts oxidation)
• Oxidize
• To heat
• Shaping: Rolling
• Drying
• (Sometimes: repeated toasting)

Oolong tea is made with water at a temperature of 90°C. Depending on the tea and personal preference, you steep it between 2 and 5 minutes.

Flavour profile: Very versatile due to the large difference in oxidation and possibly roasting, from slightly floral and fruity to roasted and nutty.

Combinations:

• Main course: Layered dishes with a subtle balance between umami and sweetness.
• Herbs & Spices: Aromatic herbs with floral, spicy or citrus notes.
• Fruit: Floral and fresh fruits with a light sweetness.
• Chocolate: Fruity and floral chocolate flavors.
• Cheese: Soft to semi-hard cheeses with a delicate or slightly nutty flavour.