New Zealand Organic Green Tea - Loose Leaf

The main difference is the different level of oxidation involved in the tea processing that gives tea different characteristics. Green tea does not undergo oxidation, while black tea is fully oxidized. This is why green tea has a clear, light colour while black tea is a lot darker (some of the tea’s compounds are transformed into flavours and colours during the oxidation stage). Oolong tea is between green and black: the 10%~70% natural oxidation allows oolong tea to have the refreshing taste of green tea, but also the rich and soft flavour of black tea.

A whole-leaf tea has enough flavour to speak for itself. Also, oolong and green teas, being little or non-oxidized, do not have a lot of tannins, which is usually the reason why people add milk to black tea. Zealong Tea recommends trying their teas without first, but if your preference is for milk and sugar, then please add as desired.

For Oolong tea, ideally the temperature will be around 90-95°C to brew the leaves. Extremely hot water may kill the most delicate flavours but tea leaves would not unfurl in lukewarm water. Green and Black teas appreciate a lower temperature water about 80-85°C.

Zealong typically recommends that our teas be considered from the perspective of food matching. The lighter teas go well with fresher ingredients, and the darker ones with food that has more spices or bold flavours. Zealong Black tea is great with sweets and desserts.

Zealong found Waikato region to be very suitable to grow tea, e.g. temperature difference between morning (cold), noon (hot) and night time (cold again). It is very similar to Asian high mountain regions. The Waikato in particular is famous for its foggy weather, which the tea plant loves.