oolong teas fall between green and black teas on
the oxidation scale.while this may seem an insignificant variable, it yields a dizzying array of tea styles and flavours.
oolong teas vary greatly not only in taste but in preparation time.
darker oolongs (highly oxidized) generally need hotter water or even boiling, to get the leaves to open up and release their oils.
greener oolongs (lightly oxidized) can take water just above green tea brewing - around 85 - 95'C. oolong teas are very versatile and pair well with a wide variety of dishes, including lunch menu items like chicken & roast beef, as well as with more delicate flavours in some of the high tea sandwiches & scones.