Some Tea Note (Part 2)
Oolong Tea
It is the most common tea served in Chinese restaurants, as a batch of leaves can be steeped up to five times — the third and fourth brews give the best flavor. Reddish- brown when brewed, it is generally stronger, more roasted and full- bodied in taste and aroma than other types of tea.
They are dried naturally before being gently bruised and roasted over charcoal. The Tie Guan Yin is one of the most well-known while the Da Hong Pao is the finest and most expensive. Oolong tea prices vary greatly. Most high-quality oolong teas are made in China’s Fujian province.
Yellow Tea
Tea drinkers who find the grassy taste of green tea too strong may prefer yellow tea instead. Milder and sweeter, with a fresh and flowery aroma, it is harvested early in the year, and has younger and smaller leaves than green tea. Tea makers briskly fry small batches with high heat before drying them between special papers, a tedious process which removes the grassy flavor. Because it is time-consuming, it is rare and expensive. Not commonly available at regular retailers, we found a yellow tea called Meng Shan Huang Ya at Tian Fu Teahouse.
