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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]
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 ...
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).
These young tea shoots may consist of a single terminal bud, a bud with an adjacent leaf or a bud with two adjacent slightly unfurled leaves. It is generally required that the leaves are equal in length or shorter than the buds. The more-oxidized tea—such as red or oolong tea—are made from more mature leaves.
It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant. Terpenes are released in the bitten leaves, which creates a honey-like taste. Oriental beauty, white-tip oolong, and champagne oolong are other names under which dongfang meiren is marketed in the West.
3. Green Tea. Some older research suggests that green tea is a fantastic drink choice for those on weight loss medications since it has antioxidant properties and some metabolism-supporting ...