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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]
The importance of the withering process for producing oolong tea was described by poet Huang Furen (皇甫冉) in his poem "送陸鴻漸棲霞寺采茶", which indicated that the processing of tea leaves is not a simple task, requiring the scaling of steep cliffs to pick the choicest leaves and the withering of the leaves under the sun and warm ...
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]
For oolong and black tea: Let the tea steep for 3 to 5 minutes, then discard the tea bag or leaves. Iced tea: The process begins with boiling water as well, but when you pour the water over the ...
The buds then turn white along the edges which gives the tea its alternate name, white-tip oolong. The insect bites start the oxidation of the leaves and tips and add a sweet note to the tea. This process has inspired makers of other types of tea, such as dongding oolong and the east-coast black teas of Hualien and Taitung Counties , to ...
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Tongding Oolong tea is a semi-oxidized tea with a hemispherical shape, created through a baking process. The tea leaves are rolled into round balls through multiple kneading and undergo post-oxidization, resulting in a more pronounced flavor profile for Oolong tea. Aged dongding tea is also a popular form of this tea.
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