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2. Oolong - Wikipedia

   en.wikipedia.org/wiki/Oolong

   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]

3. 11 Highest Quality Teas On Grocery Shelves, According To ...

   www.aol.com/lifestyle/11-highest-quality-teas...

   We rounded up 11 of the best tea brands to help you better navigate the tea aisle and find yourself the coziest high-quality cup possible. We recommend drinking with fuzzy slippers, if possible.

4. High-mountain tea - Wikipedia

   en.wikipedia.org/wiki/High-mountain_tea

   High Mountain Oolong is a tea that holds all of its original nutrients that are within the unfermented green tea. It does not hold the usual grass-like taste, hints of chestnut flavor paired with nutty aromas are often described. [3] The fermentation process that removes the harsh ingredients allows the tea to taste flavorful. [4]

5. Taiwanese tea - Wikipedia

   en.wikipedia.org/wiki/Taiwanese_tea

   Pouchong oolong, also called light oolong, is a lightly oxidized tea, twist shape, with floral notes, and usually not roasted, somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. Pouchong refers to its paper wrapping. [15]

6. Tieguanyin - Wikipedia

   en.wikipedia.org/wiki/Tieguanyin

   It is more similar to green tea than Oolong. Thoroughly baked Tieguanyin is the original style. It has a more complex taste profile and warm aroma, but the traditional baking technique has not been passed on well, so quality ones of this style are less seen in the market than "moderately baked" and "lightly baked" versions.

7. Lapsang souchong - Wikipedia

   en.wikipedia.org/wiki/Lapsang_souchong

   Afterwards, despite the odour, the tea leaves were shipped and sold to the Dutch traders. At the time, the months-long journey from China to Europe necessitated preservation methods and the partial oxidation of this Wuyi tea, an oolong tea graded as bohea or souchong, was better able to preserve its quality. The smoky souchong tea sold and the ...