Organic Oolong tea product description

VAKKA's organic oolong tea is grown in Fujian in eastern China in a hilly and lush landscape close to the East China Sea.

Here there is a subtropical maritime monsoon climate, which has four different seasons and sufficient rainfall. Oolong is a kind of intermediate stage between green tea and black tea . Oolong is semi-oxidized. The oxygenation process is stopped earlier than it does with black tea. It has a big impact on the taste, so even though oolong comes from the same plant species as black tea, it tastes significantly different. The tea has a warm, orange color and the taste is fresh and soft with a delicate aroma of orchid.

VAKKA's organic oolong tea contains a low amount of caffeine and therefore never becomes bitter. Oolong tea is many people's favorite evening tea. We understand why.

In Chinese, Oolong means "red dragon", in Danish it is pronounced "ulong".

Oxidation: Semi-oxidized

Process: Oolong tea is processed in several ways. After harvesting, the tea leaves are sun-dried before being moved indoors, where the last moisture is extracted. The edges of the tea leaves are then damaged so that they gradually oxidize. Then follows shaping and finally the final drying. The exact process – and the time intervals – are the secret of the individual tea master. Each oolong tea has its own recipe.

How to brew the tea

To achieve the most refined taste, we recommend that you use approx. 2 large teaspoons of tea for every half liter of water. Start by softening the tea by pouring hot, non-boiling water over it. Let it soak until the leaves unfold. Then pour off the liquid. The tea leaves are now ready for brewing.

Pour over the tea leaves with water at a temperature of 85-90 degrees. Then let it soak for about 2-3 minutes. Filter the tea leaves immediately after brewing. The same tea leaves can be reused up to three times.

Storage Dry and dark

Net weight 100g