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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]
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
Chrysanthemum tea Chun Mee is a popular green tea Jin Fo tea is a relatively new Wuyi oolong tea. Types ... Fermented / Dark tea (黑茶) Scented tea: Herbal ...
Other Popular Types of Tea. Fermented teas can be aged for years (or even decades). Black, white and oolong varieties deepen with bacterial and fungal interaction that occurs during the aging ...
Oolong tea: The underdog. Like green and black tea, oolong tea is made with the Camellia sinensis plant. In terms of oxidation, it falls somewhere between green and black tea and offers more ...
For instance, a green tea puerh, prior to curing into a post-fermented tea, is often bitter and harsh in taste, but becomes sweet and mellow through fermentation by age or dampness. [11] Additionally, oolong can benefit from aging if fired over charcoal. [ 10 ]