Sechong Oolong is a nice, slightly mellower alternative to our Wuyi Oolong. This rare and unique oolong from Fuijan Province, China, consists of a 75% oxidized, unrolled charcoal brown leaf with greenish highlights.
A sophisticated dark amber liquor reveals flavors of chrysanthemums and peonies with a spicy-peppery finish. Sechong Oolong is a simply outstanding tea for the health conscious connoisseur.
A little more about Sechong Oolong:
Sechong is a relatively unknown type here in the US and is similar to our Wu Yi rock oolong, but Sechong has a bit of a more laid-back feel and drinking experience. Sechong Oolong holds up well to a second and even third steeping. Sechong tea is noted in a very particular woodsy-spicy-fruity character which unfolds and is unique to this oolong. Sechong Oolong is a great tea for those who like a complex taste and are willing to learn new flavors.
USDA Organic
2.4 oz Tin $12.50 - 34 Servings - 37¢ per cup
4.0 oz Pouch - $16.00 - 56 Servings - 29¢ per cup
Other names: Sechung Oolong, Wu-Long.
Water: 200°F | Leaves: 1.5 teaspoons per 6 ounce cup | Infusion Time: 3-4 minutes
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Polyphenol in oolong tea is effective in controlling weight. It activates the enzyme that is responsible for dissolving triglycerides. Studies have confirmed that a 2-3 cup per day intake of oolong tea contributes to enhancing the function of fat metabolism and controlling obesity.
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
Tea was first discovered by the Chinese Emperor Shennong in 2737 BC. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) was born.
