We have finally welcomed the joyful spring season, filled with bright bits of green and bursts of sunshine. As we creep into the fresh spring air, consider taking tea along for the ride to double as a comforting sip and hand warmer. While green tea seems to be the chosen one in the American market, oolong teas have been patiently waiting their turn to take the stage. For a select few, oolong has risen to the top as a treasured favorite that’s tucked into tins and relished on special occasions.
Oolong teas are true works of art that are thoughtfully handcrafted in China and Taiwan and are respected as artisan steeps. They have been partially oxidized, which means after they are harvested, the leaves are bruised in order to expose their oils to air. Afterwards, they are heated and processed, and the leaves’ final flavors are set. Some leaves are even placed over charcoal to add and intensify smoked, woody notes. MORE
Contrary to popular belief, green teas are not bitter (unless they’re burned with boiling water—but we’ll cross that bridge in a moment). The nuances that linger within green tea can leave your palate with endless taste memories: from rich chestnut aromas, luscious floral flavors, buttery and brothy sips, clean and crisp grassiness that brightens the taste buds, to toasted notes that warm you to the core better than a favorite sweater.
Most green tea that is sipped in the U.S. is often thought of as bitter and lackluster. The majority of green tea found on supermarket shelves is packaged in tiny, bleached paper bags that are filled with low-grade fannings, otherwise known as the tea dust at the bottom of the barrel. And let’s not forget that the green tea is often over-steeped in boiling water. It’s time to flip that cup conundrum on its head and start from scratch with green tea sips that will leave you longing for more. MORE