oolong tea

Oolong Tea: Field to Cup

By far one of my favorite places to consume tea is the Samovar Tea Lounge in the Yerba Buena Gardens of San Francisco.  I love that little piece of heaven so much that I even subscribe to their newsletter (I keep my subscriptions to a bare minimum).  When I received today’s, I just had to share these beautiful pictures of oolong tea being processed on the Big Island of Hawaii. As the newsletter describes, this is a “Hawaii-grown oolong with notes of caramelized raisins, and a mellow sour cherry astringency finish. Good for many delicate infusions.” Sounds interesting, right?

Tools of the Trade

Which Leaves to Pick?
Ready for Picking
Oolong in the Making
Hand Firing
Hand Rolling
Inspecting The Goods: Oolong Getting Rolled & Withered

Tasting Time

{source: SAMOVAR TEA LOUNGE}

Hope this gives you even more of an appreciation for your next cup of tea! Enjoy the weekend. ~Annie

Natural Fact of the Day

All types of tea, whether white, green, black, or oolong, come from the very same plant (the Camellia sinensis). A tea’s “color” classification is determined by the processing of the leaves from field to cup. No matter the selection, tea is packed with antioxidants and a delicious beverage hot or cold. Personally, my favorites are iced green tea with a splash of lemonade, hot jasmine green tea or black tea with a teaspoon of honey and a splash of organic milk.  What’s your favorite? If you don’t know, broaden your tea horizons and try some new varieties today!