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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 earliest teas exported during the Qing dynasty were oolong and baozhong tea, which began to be sold abroad in 1865 and 1881, respectively. [3] A tea garden in Ruisui, Hualien. In 1867, Dodd started a tea company in Wanhua, Taipei, and started to sell Taiwanese oolong tea to the world under the name "Formosa Oolong".
Lao Cong Shui Xian or Aged Shui Xian (老欉水仙茶): A Shui Xian made from old bushes that may be as old as 200 years. 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 ...
The last group to adopt loose-leaf tea were the literati, who were reluctant to abandon their refined culture of whisking tea until the invention of oolong tea. [31] [32] By the end of the 16th century, loose-leaf tea had entirely replaced the earlier tradition of cake and powdered tea. [33]
Oolong Tea. Yusuke Murata/Getty Images. How It’s Made: The leaves are harvested, wilted, oxidized, fired, rolled and dried; sometimes they’re also roasted for a warmer, nuttier flavor.
For generations, tea master Lee’s family primarily produced regular Dong Ding Oolong tea — one of Taiwan’s most famous teas, which requires high oxidation and roasting skills — on the high ...