These tightly rolled oolong tea leaves from Indonesia produce a very fragrant and flavorful cup of tea. As the leaves steep, they unfurl into long beautiful leaves, releasing all the hidden flavors and healthful components found within the leaves. The process of the leaves unfurling during steeping is referred to as 'the agony of the leaf'.
Loose leaf tea triples in size during the steeping process. That magic is evident in this photo! Compare the dry tightly rolled leaves to the wet leaf after steeping. Amazing! It is best to steep this tea loose in the pot so that the leaves may properly unfurl, unrestricted in any way.
Also notable, these leaves may be steeped a second (even third) time to brew another pot. This premium tea, a gift from a family member that travels frequently and hand carried it back from Indonesia, produced a very flavorful cup with a sublime aroma. The typical 'nutty' flavor associated with an oolong is present in the cup.
I love seeing tea like this unfurl. So beautiful and I can imagine so delicious.
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