Our Oolong Old Fashioned is a smooth tea with notes of honey and bourbon. But where on earth did these delicious little tea leaves come from and how did we get them to somehow taste like booze? Let’s delve into the world of OOF.
OOF’s leaves are grown here:
This is Longyan, in the Fujian Province, a major tea producing region. The region is mountainous with mild summers which make it a fantastic place to grow tea. Our OOF starts as all teas do, as this leaf:
The camellia sinensis. Like wine, all non-herbal tea is going to be made from some variation of that lovely plant.
Making an oolong tea, or any tea really, involves oxidation. The longer the camellia oxidizes, the darker the tea is generally the rule. Our OOF is 90% oxidized, which means the color is dark and rich and the flavor becomes more and more complex. If you take a look at the OOF, you will also see that it seems to be rolled into a ball-shaped tea leaf. This is not accidental. The Fujian province has been hand-rolling their oolong for centuries The rolling process maintains the tea’s true complexity and it’s flavorful aroma.
Sometimes people don’t believe us, but the OOF you know and love is not infused with any essences, botanicals, or fruits. Its complexity is obtained by the oxidation and handrolling processes which have created a tea that is truly unique in its flavor profile. That flavor profile, of course, being booze.