Origin: Fujian, China
Black Dragon: From the famous oolong producing area of Anxi in Fujian, China.
Sometimes the Anxi Oolongs are also refered to as “se zhong,” meaning a blend of several oolongs. The processing of this tea is quite similar to the more popular Tieguanyin oolong tea.
Oolong teas range in their flavor and color spectrum from light green to dark. Tea merchants will refer this color spectrum to the level of oxidization in the tea leaves. Low (5% to 25%) oxidized teas are more green.
Black Dragon is a 40% oxidized oolong. The leaves are tightly rolled into small pellets. When infused, the leaves unfold into their original state and provide many infusions.
Water Temp: 190°F (88°C)
Quality of Water: Best with Spring water
Quantity of Leaf: 1 tsp per 8oz water
Steep Time: 3-4 minutes
Oolong teas can be brewed in a variety of styles.
For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma.
Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.
Another common method would be to enjoy the tea Chinese style.” Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover.
After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive Kung Fu from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.