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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]
Given that this quality is varietally endemic to the tea, the taste enhancement is simply produced by extra oxidization. [citation needed] Reputable dealers usually declare whether it is a natural or flavored oolong. A flavored Jin Xuan can be recognized before the tea is steeped. The added flavors mask the natural tea flavor significantly. [2]
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You can make up to four 8-oz. cups before needing to refill the water reservoir, and at less than 5 inches wide, this multitasker will take up just a little bit of real estate on your kitchen counter.
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Although it has a taste more akin to green tea than to black tea, it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong and bitter, yet leaving a faintly sweet aftertaste. The first commercially canned Oolong tea was available in Japan in 1981 ...
The earliest teas exported during the Qing dynasty were oolong and baozhong tea, which began to be sold abroad in 1865 and 1881, respectively. [3] A tea garden in Ruisui, Hualien. In 1867, Dodd started a tea company in Wanhua, Taipei, and started to sell Taiwanese oolong tea to the world under the name "Formosa Oolong".
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