Okay, here is my sharing about making oolong tea today, hope you guys like it:
So, I tried making oolong tea today, the “black dragon” tea. Sounds fancy, right? I heard it’s somewhere between green and black tea, which got me curious.
First, I got some oolong tea leaves. Apparently, there are like a thousand types of tea out there. But they all come from this one plant, Camellia sinensis. It’s how they process it that makes the difference. For oolong, it’s kind of in the middle – not as light as green tea, but not as strong as black tea.
The name “oolong” is cool. It comes from the Chinese “Wu Long,” which means “black dragon.” Makes sense, because this tea seems pretty complex. I read that it’s got more antioxidants than green tea, so that’s a plus.
Here’s how I made it:
- I heated some water, but not boiling. I think oolong likes it a bit cooler than black tea.
- I put the tea leaves in my teapot. I used about a teaspoon for each cup.
- Then, I poured the hot water over the leaves and let it steep. I guessed around 3-5 minutes, but I’ve heard it can vary.
- After steeping, I strained the tea into my cup.
Honestly, the first time, it was a little bitter. I think I let it steep for too long. Or maybe I used too many leaves.
My Second Try
The second time, I tried a shorter steep time, like 2-3 minutes, and used fewer leaves. It tasted much better! It was kind of floral and a little sweet, not like any tea I’ve had before. I tried it without milk or sugar because I heard that’s how you’re supposed to drink it. It was pretty good, to be honest.
So, yeah, that was my oolong tea adventure. It’s definitely a tea that takes some experimenting to get right. But once you do, it’s pretty interesting. I can see why it’s called the “black dragon.” There’s a lot going on with this tea. I might try some different types of oolong next time. I heard there are some that taste like honey or roasted nuts. Sounds delicious!
