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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 .
Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also ...
Black tea is arguably the most common, at least in the U.S. Typically, it boasts about half the caffeine content of a cup of coffee and has a robust flavor and dark color. It’s the base of many ...
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 ...
Taiwanese tea includes four main types: oolong tea, black tea, green tea and white tea. The earliest record of tea trees found in Taiwan is from 1717 in Shui Sha Lian (水沙連), present-day Yuchi and Puli, Nantou County. [1] Some of the teas retain the island country's former name, Formosa.