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09 MARCH 2018

Oolong, the blue-green colour of Wellness


Somewhere between green and black tea lies the biggest and most interesting category of teas, oolong or wulong teas, which tea connoisseurs around the world value for the complexity of their taste and sense of satisfaction they offer.
During processing, oolong teas undergo oxidation ranging from 15%-20% to 85-90%, thus giving them a wide variety of aromas and flavours. Depending on the processing method, these teas are sometimes sweet and floral, fruity or defined by aromas of hot spices, and at other times they have a woody, mineral or roasted flavour.

Oolong tea leaves are either curled into balls shaped like pearls or twisted into long wiry strands, these being the most popular oolong tea shapes.

Tearoute recommends some of the most well-known and representative oolong teas from Fujian province in China and from Taiwan, such as Tie Guan Yin, Dong Ding, Shuixian, Oriental Beauty and Jin Xuan.


Dong Ding

This famous tea was named after the mountain in the centre of Taiwan where it is traditionally grown. It belongs to the jade oolong category, which includes the "greenest" oolong teas, and is defined by its spring, floral notes and creamy liquor texture. You will be pleasantly surprised by its refreshing nature and its long, sweet aftertaste.


Mei Shan Jin Xuan

Made from hand-picked leaves of the famous Jin Xuan tea variety, which is defined by the velvety, buttery texture it gives the tea liquor, this tea is bound to captivate you. Let the pearls unfold in the hot water and enjoy the rich, sweet aromas of hot butter, caramel and coconut milk on your palate.


Taiwan Dark Pearl

Hot, sweet, rich. This highly oxidised oolong tea from Taiwan will captivate those who prefer "hot" aromatic teas. A liquor with notes of juicy summer fruit, honey and spices such as cinnamon and cloves from a tea that is open to experimentation with time and temperature.


Aged oolong from Taiwan

Skilfully made, this is a unique tea intended for the more adventurous tea drinkers. The black pearls of this medium-oxidation oolong tea have aged for eight years and create a multi-levelled liquor flavour, which evolve and change with every infusion, its aromas ranging from sweetmeats and boiled chestnut peel to conifers and camphor.


Chin Shin oolong

This is a typical example of a highly oxidised and well-roasted oolong tea, which is perfect for those who prefer more earthy hues. It has dark, twisted leaves and creates a strong liquor with aromas of bark, black pepper and notes of ripe banana.



Oolong marinated sea bass (recipe from PF Chang's)

Ingredients for the marinade

  • 2 cups water
  • ⅔ cup soy sauce
  • ¾ cup light brown sugar
  • 2 κ.γ. tsp freshly-minced ginger
  • 1 κ.γ. tsp crushed garlic
  • ½ tsp oolong tea (Chin Shin)
  • 2 sea bass fillets (approximately 250g each)


1. Prepare the marinade by combining the ingredients in a medium-sized saucepan over medium heat. Bring to the boil, reduce heat and simmer for 5 minutes. Remove the lid and let the mixture cool. Strain out the ginger, garlic and tea leaves.

2. Put the sea bass fillets in a container with a lid and cover them in marinade. Leave them in the fridge to marinate for 5-7 hours. If the marinade does not completely cover the sea bass fillets, remember to turn the fillets regularly so that all sides get marinated.

3. Once the fish is marinated, preheat the oven to 220°C. Put the fillets on a baking sheet and bake for approximately 20 minutes or until the edges of the fillets start to turn brown. Set your oven to grill and let the fish grill for 2-3 minutes.



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