About Oolong Tea

Oolong,  a traditional Chinese tea(Camellia sinensis), is produced by means of a unique process. It includes the withering of the tea plant by means of subjecting it to the sun and an oxidation process. After this, the leaves are curled and twisted. In some areas, the leaves are rolled into tight balls, according to the Chinese tradition.


The majority of oolong teas available, especially those of high quality, involve certain unique tea cultivars used exclusively for certain varieties. The oxidation degree ranges between eight to eighty-five percent. This is dependent on both the variety of tea and production style.


Oolong is particularly popular with tea connoisseurs in southern China as well as Chinese expatriates living in Southeast Asia. The Gongfu tea ceremony, which is the traditional Fujian tea preparation process, is also popular in these areas. 


According to the Chinese tea culture, oolong teas that are semi-oxidises are grouped together and known as qīngchá (Chinese: 青茶).


The different oolong subvarieties vastly vary in regards to taste. They are thick and woody, sporting roasted aromas, fruity and sweet, boasting a honey aroma, or have a bouquet aroma that is correspondingly green and fresh. It all depends on the style of their production and the horticultural methods used. A number of oolong subvarieties, including that which is produced in northern Fuji’s Wuyi Mountains (Da Hong Pao, for example), are Chinese teas of renown. 


The term ‘oolong tea’ is coined from the Chinese  (Chinese: 烏龍茶), meaning "black dragon tea.”

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