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Oolong Tea Yusuke Murata/Getty Images How It’s Made: The leaves are harvested, wilted, oxidized, fired, rolled and dried; sometimes they’re also roasted for a warmer, nuttier flavor
It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant. Terpenes are released in the bitten leaves, which creates a honey-like taste. Oriental beauty, white-tip oolong, and champagne oolong are other names under which dongfang meiren is marketed in the West.
Tieluohan is the cultivar responsible for one of the four best known Yán chá, "rock teas" grown on cliffs in the Wuyi Mountains in northern Fujian Province, China. Legend tells that this tea was created by a powerful warrior monk with golden-bronze skin, hence the name Tieluohan , which means "Iron Arhat " or "Iron Warrior Monk".
Jin Xuan (Chinese: 金 萱; pinyin: jīn xuān; lit. 'Golden Daylily'; pronounced [tɕín.ɕɥɛ́n]) is a variety of oolong tea developed in Taiwan in the early 1980s. Also referred to as #12 or "Milk Oolong" (Nai Xiang), it is known for its light, creamy, and floral flavor, often described as having a natural milky character.
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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).
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Main brewing: Fill the teapot with hot water and let the tea steep for 45 seconds to 1 minute. With each subsequent brewing, increase the infusion time by 15-30 seconds. Dong Ding Oolong tea can be brewed at least 6 times if a small teapot or gaiwan is used. For large teapots (16 ounces or more), the potential for repeated brewing is usually ...
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