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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 ...
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]
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.
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 ...
Oolong tea: In September 2014, Teatulia launched its newest variety of tea, oolong. Oxidation levels in oolong can vary from 8% to 80% depending on the production style of the tea master, which is why the flavor profile of some oolongs may lean more toward a fresh green tea (less oxidized) and others toward a malty black tea (more oxidized).
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]
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