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Oolong teas fall between un-oxidised green teas and fully
oxidised black teas. Produced from larger more mature leaves,
during processing the leaves are shaken and then left several
times to “bruise” the edges of the leaves. This causes the edges
of the leaves to take on a brown or red color, while the middle of
the leaves stays green. The final amount of oxidation depends on
the desired type of Oolong tea and the skill of the tea maker, and
can result in an Oolong teas that are lightly fermented like, pale
delicate tasting green teas, to forms that are almost like fully
fermented, dark bold flavoured black teas.
Oolong Tea Filter Option
This tea, baked with soft charcoal fire, combines moderate roasted flavor with high aroma, and is very suitable for tea lovers who prefer high-fragrance tea or want to try rock tea.
Da Hong Pao is usually also called Big Red Robe Tea. It is regarded as the king of Oolong among all the Chinese Oolong Teas and one of the China’s Top Ten Teas.