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.
This particular oolong hails from the Fujian Province of China. The Sechong Oolong has a shorter fermentation time than the other oolongs, resulting in a more subtle oolong character. The tea is manufactured similarly to black teas, but is given a much shorter withering period. It is rolled lightly, and then allowed to ferment until only the edges of the leaf start to turn brown. It is then fired which stops the fermentation process and captures the smokiness of oolongs.
During the Ching Dynasty, an elderly monk came down with a cold sickness, and the local doctors could not cure him. A local tea maker was known for making specialty teas to make people better, and he was summoned to bring a tea for the monk. The legend does not tell what became of the monk; however, the tea maker’s method of tea preparation has persisted through the decades and has become the Sechong Oolong.
