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The importance of the withering process for producing oolong tea was described by poet Huang Furen (皇甫冉) in his poem "送陸鴻漸棲霞寺采茶", which indicated that the processing of tea leaves is not a simple task, requiring the scaling of steep cliffs to pick the choicest leaves and the withering of the leaves under the sun and warm ...
Oolong (UK: / ˈ uː l ɒ ŋ /, US: /-l ɔː ŋ /; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting. [1]
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Literature about tea during the Ming dynasty largely focused on tea pickers, with writings and artwork regarding aspects such as tea picking and processing. Tea-picking Poem - Gao Qi [29] It is getting warm after the spring rain and thunder, New tea leaves start sprouting among branches. Girls with silver hairpins sing folk songs to each other,
The buds then turn white along the edges which gives the tea its alternate name, white-tip oolong. The insect bites start the oxidation of the leaves and tips and add a sweet note to the tea. This process has inspired makers of other types of tea, such as dongding oolong and the east-coast black teas of Hualien and Taitung Counties , to ...
Nilgiri tea is a drink made by infusing leaves of Camellia sinensis that is grown and processed in the Nilgiris district in Tamil Nadu, India.The leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white and oolong teas.
In addition, it allows certain types of oolong teas to be aged for decades if they are cared for by being occasionally roasted. [1] The pellets are dried or "heat-fixed" by pan-firing, sometimes multiple times; this dry heating may contribute a slight smoky flavour. Heat-fixing is a typical part of green tea processing and stops oxidation.
Ruan zhi or ruanzhi (simplified Chinese: 軟 枝; traditional Chinese: 軟枝; pinyin: ruǎn zhī; lit. 'soft stem'; pronounced [ɻwàn ʈʂɻ̩́]) is a cultivar of the tea plant that is usually processed into oolong. The tea is also known as qingxin (Chinese: 青 心; pinyin: qīng xīn; lit. 'green heart'; pronounced [tɕʰíŋ ɕín]) or ...