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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]
Wuyi tea, also known by the trade name Bohea in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China.The Wuyi region produces a number of well-known teas, including Lapsang souchong and Da Hong Pao.
High-mountain tea or gaoshan tea (Chinese: 高山茶; pinyin: gāoshān chá; pronounced [káʊ.ʂán ʈʂʰǎ]) refers to several varieties of Oolong tea grown in the mountains of central Taiwan. It is grown at altitudes higher than 1,000 metres (3,300 ft) above sea level, and includes varieties such as Alishan , Dayuling , Yu Shan , Wushe ...
Chinese teas can be classified into six distinctive categories: white, green, yellow, oolong, black and post-fermented. Others add categories for scented and compressed teas. All of these come from varieties of the Camellia sinensis plant. Most Chinese teas are cultivated and consumed in China.
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).
Dongfang meiren (Chinese: 東方美人; lit. 'eastern beauty') or Oriental Beauty, or baihao (白毫), among other Chinese names, is a heavily oxidized, non-roasted, tip-type oolong tea originating in Hsinchu County, Taiwan. It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant.