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The highest grades for Western and South Asian teas are referred to as "orange pekoe" (abbreviated as "OP"), and the lowest as "fannings" or "dust". Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds.
Gaoshan, is a tea generally grown at altitudes of 1,000 meters or above. These oolongs may be processed with low oxidation and low roast (Qingxiang oolong), low oxidation and medium roast (Beixiang oolong) or heavy roast (Shouxiang oolong). High mountain oolongs are currently the most popular oolongs in Taiwan.
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]
Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced, [13] was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (Chinese: 白花; pinyin: báihuā; Pe̍h-ōe-jī: pe̍h-hoe), referring to the downy white hair on the young leaves). The term "Bohea" came to ...
Unlike other oolongs, which typically make use of the top four or five leaves and the single bud, dongfang meiren uses only the bud and two leaves. The moisture content of dongfang meiren is higher than that of high mountain oolongs so the withering process takes longer. This longer withering period accelerates the hydrolysis and oxidation ...
How we identified the highest-quality green teas: According to Mary Sabat MS, RDN, LD, there are a few things you can look for when searching for the best green teas. To ensure your tea is of the ...