Blue tea is between green tea and black tea. Depending on its origin, it will be closer to one or the other and will have the same characteristics. Semi-fermented oolong tea can therefore be low in theine like a green tea or full-bodied like a black tea depending on whether it has undergone more or less oxidation.
Tea fermentation: a process codified since 1880
Tea fermentation is a process that can take two different forms. Green and white teas are obtained by drying, that is to say that the leaf of Camelia Sinensis is simply dried. While the fermentation of black tea as well as fermented oolong tea is based on an oxidation phenomenon. The fermentation process of tea is composed of different phases that give the tea its characteristics since all teas are derived from the same plant: Camelia Sinensis. It is therefore according to the fermentation or oxidation of tea that it will be classified as green, black, white or oolong.
The fermentation process of tea
Fermented oolong tea: 4 levels of oxidation
In the case of fermented oolong tea, the degree of oxidation of the tea is very variable. Fermented oolong tea will undergo the fermentation of green tea and then an oxidation identical to black tea except that it is voluntarily interrupted several times during the process. It is this particularity that gives semi-fermented oolong tea its powerful aromas. While the fermentation of oolong tea is generally short, it can extend and the tea can reach 40 to 70% oxidation. The degree of oxidation of blue tea is classified into 4 levels:
Oolong tea is the only tea that can be brewed several times.
The fermentation or oxidation of oolong tea gives it different properties from other teas. Considered as a tea for aging, oolong tea is also the only tea that can be brewed several times.