Oolong (Classic) (Taiwan)

Black tea is fully fermented/oxidised and green tea leaves are not, hence the colour.  Oolong falls between the two and is, therefore, partially oxidised or semi-fermented, before twisting and curling. It falls, therefore, between a green and a black tea and can be crafted at the green tea end or the black tea end.  It’s a fascinating and complex tea, depending on style, skill and terroir, just like wine.
Some of the best oolong comes from Taiwan.  

Colour: olive oil, yellow-green
Aroma: roasted, nutty
Taste: toasted nuttiness

Pair with: Chinese, Taiwanese and Asian cuisine, dim sum.

Brew temp: 90 degrees
Brew time:  anything from 3min to 7 min + .  It varies greatly on the style in which it is made and terroir.  Usually though, oolong is a little shy and takes a while for its flavours to develop. You can enjoy multiple infusions.
Not recommended for tea balls, as the leaves need room to unfurl and become quite large.  Appreciate them in the cup or pot.

Loose-leaf