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Oolong (UK: / ˈuːlɒŋ /, US: /- lɔːŋ /; 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]
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]
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]
Limiting oxidation is what gives the tea its signature lightness and vegetal taste. Japanese green teas range from slightly savory to briny, while Chinese green teas are usually soft and mellow.
Wǔyí Yánchá. Southern Min. Hokkien POJ. Bú-î gâm-tê. Wuyi tea, also known by the trade name Bohea in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. The Wuyi region produces a number of well-known teas, including Lapsang souchong and Da Hong Pao. [1][2] It has historically been one ...
Chinese tea. Chinese teas can be classified into six distinctive categories: white, green, yellow, oolong, black and post-fermented. Others add categories for scented and compressed teas. All of these come from varieties of the Camellia sinensis plant. Most Chinese teas are cultivated and consumed in China.
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