About Taiwanese Oolongs Taiwanese oolongs are considered to be some of the finest by some tea connoisseurs. The special quality may be due to unique growing conditions. Oolong teas are hybrid between black and green tea. They are slightly sweet and delicate tea with a reddish color. In the manufacture of Oolong, tea leaves undergo partial oxidation, a step that changes the color to a golden amber and the flavor to a complex, invigorating cup. Honey Flavor Oolong, is also known as Oriental Beauty, Eastern Beauty, Bai Hao, Silver Tip Oolong, Silver Tip Formosa, Dong Feng Mei Ren, Pong Fong and Braggart's Tea. It is white tip oolong tea or Champagne oolong. This tea is a heavily fermented and non-roasted. Only one bud with two top leaves are picked by hand to produce this high quality oolong tea. The leaves aren't ready to be picked until they have been nibbled by a tiny insect called a jassid during the summer months. This helps to develop a unique, fruity, honeyed flavor in the leaves, giving the tea rich, muscatel notes and an almost spicy aftertaste. Scarlet Oolong, also called Da Hong Pao or Big Red Robe, is famous for its unique floral fragrance. Long ago an official with a life threatening disease was sent the tea as a tribute from the monks of the Heavenly Mind Temple. After drinking the tea for some days he recovered and being so grateful went to burn incense at the cliff. He returned the tribute by laying his scarlet robe over the bushes, hence the name. The tea has a higher mineral content than other teas, perhaps the reason it is considered a healthy drink that can maintain health, aid recuperation and bring longevity. The infusion is golden colored, with a fragrance and sweet taste that has a hint of apricots.
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