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2. Dongfang meiren - Wikipedia

   en.wikipedia.org/wiki/Dongfang_Meiren

   This variety of tea originated in the late 19th century, when Taiwan first exported oolong tea. Tea merchant John Dodd exported this tea to the west from his Tamsui base. [citation needed] Dongfang meiren is usually marketed as 東方美人茶 (dōngfāng měirén chá) in Mandarin Chinese and translated as 'eastern or Oriental beauty tea' in ...

3. 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]

4. Teochew cuisine - Wikipedia

   en.wikipedia.org/wiki/Teochew_cuisine

   Oolong tea: 烏龍茶: 乌龙茶: wūlóng chá: Ou-leeng teh: Tieguanyin is one of the most popular Teochew teas. However, the Teochew people prefer their own brand of Oolong tea, which is the hong wang dan cong teh (凤凰单丛茶; 鳳凰單丛茶; fènghuáng dāncóng chá). Oyster omelette: 蠔烙: 蠔烙: háolào: or lua

5. Chinese tea - Wikipedia

   en.wikipedia.org/wiki/Chinese_tea

   Oolong tea originated in China and was actually transliterated from two words in Mandarin, meaning "black" and "dragon". In addition to their inherent meanings, these two words also describe the shape of oolong leaves in a novel state. Oolong tea undergoes a unique semi oxidation process, ranging from 1% to 99%. [4]

6. Shui Xian - Wikipedia

   en.wikipedia.org/wiki/Shui_Xian

   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).

7. Ruan zhi - Wikipedia

   en.wikipedia.org/wiki/Ruan_Zhi

   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 ...