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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]
The taste and appearance will signify it as an even darker Oolong. According to Chen De Hua, [ 2 ] Lao Cong Shui Xian refers to tea bushes that are at least 50 years old. These older bushes produce a distinct aroma, setting them apart from regular Shui Xian (also known as Da Zong Shui Xian).
Dongfang meiren (Chinese: 東方美人; lit. 'eastern beauty') or Oriental Beauty, or baihao (白毫), among other Chinese names, is a heavily oxidized, non-roasted, tip-type oolong tea originating in Hsinchu County, Taiwan. It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant.
For generations, tea master Lee’s family primarily produced regular Dong Ding Oolong tea — one of Taiwan’s most famous teas, which requires high oxidation and roasting skills — on the high ...
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
Or maybe you’re an iced-tea-on-the-patio type of person. Either way, you may adore the stuff without knowing exactly what it is. Here, you’ ...
Muzha Tieguanyin Tea (木柵鉄観音) – This traditional oolong is roasted and has a stronger taste and with roast nutty character; the tea liquid is reddish brown. In Taiwan, Iron Goddess Tea describes oolong tea that is roasted using the Iron Goddess Tea method, regardless of the type of tea leaves used. [citation needed]
Oolong tea: The underdog. Like green and black tea, oolong tea is made with the Camellia sinensis plant. In terms of oxidation, it falls somewhere between green and black tea and offers more ...
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