Oolong

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Alternate meanings: Oolong (disambiguation)

Image:Oolong tea leaf.jpg Image:HGY Oolong tea leaf close.jpg Image:Qi Lan Oolong tea leaf.jpg

Oolong (Template:Zh-cp) is a traditional Chinese type of tea somewhere in between green and black in oxidation. Although it has a taste more akin to green tea than to black tea, it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It should be brewed strong and bitter, yet leave one's mouth with a faintly sweet aftertaste.

The term "oolong" means "black dragon" or "black snake" in Chinese; various legends describe the origin of this curious name. In one legend, the owner of a tea plantation was scared away from his drying tea leaves by the appearance of a black snake; when he cautiously returned several days later, the leaves had been oxidized by the sun and gave a delightful brew. Another tale tells of a man named Wu Liang (later corrupted to Wu Long, or Oolong) who discovered oolong tea by accident when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered about the tea it had already started to oxidise. Others say that the tea is called "oolong" because the leaves look like little black dragons which wake when you pour hot water on them.

"Oolong" tea leaves are distinguished, when dried, by their black thread-like appearance.

Oolong tea is the type of tea most commonly served in Chinese restaurants, to accompany dim sum and other Chinese food.

1 Processing of Oolong
2 Classification and grade
3 Varieties of oolong tea
- 3.1 Chinese oolong teas
- 3.2 Other oolong teas
4 See also
5 External links

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Processing of Oolong

Oolong tea undergoes a few delicate processes in order to produce the unique aroma and taste. Typical Oolong tea is processed according to the following steps:

Wilting (萎凋 wěidiāo). Sun dry or air dry to remove some moisture.
Yao-Qing (摇青 yáoqīng). To bruise the edge of the tea leaf to create more contacting surface for oxidization.
Rou-Qing (揉青 róuqīng). The tea leaves are tumbled for the next stage.
Sa-Qing (杀青 shāqīng). Process to stop further oxidization. Depending on the quality of the leaves, they will be fried either by hand (for premium tea) or by machinery.
Cooling.
Drying. To remove excessive moisture.
Grading.
Packaging.

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Classification and grade

Tea connoisseurs classify the tea by its aroma (often fragrant or flowery), taste and aftertaste (often melony).

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Varieties of oolong tea

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Chinese oolong teas

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Wǔ-Yí mountain (武夷山茶) Fújiàn province

The most famous and expensive Oolong teas are made here but the production is still usually acreddited as organic. Falsification is rare as the teas generally have a very distinctive aroma, but Shui Hsien is mostly grown elsewhere in Fujian.

Da Hong Pao: Also known as Big Red Robe, a highly prized tea and a Si Da Ming Cong. This tea is also one of the two Oolongs that make it to the list of Chinese famous teas.
Shui Jin Gui: Also known as Water Turtle, a Si Da Ming Cong.
Tieluohan: Also known as Iron Warrior Monk, a Si Da Ming Cong.
Bai Ji Guan: Also known as White Cockscomb,a Si Da Ming Cong. A special light tea with very distinctive lightly colored leaves.
Rou Gui: Also known as Cinnamon, a dark tea with a spicy aroma.
Shui Hsien: Also known as Water Sprite, a very dark tea, often grown elsewhere.
Jin Fo: Also known as Golden Buddha this is a very new tea that produces a light brew.
Huang Guanyin: Also known as Yellow Goddess of Mercy, this is a very new but already famous tea.
Huang Mei Gui: Also known as Yellow Rose, this is a very new tea that produces a floral infusion with a very light taste.
Qi Lan: Also known as Rare Orchid is a popular light tea.
Jin Suo Chi: Also known as Golden Key.
Ban Tian Yao: Also known as Half Day Perish.
Fo Shou: Also known as Buddha Hands.
Bu Zhi Chun: Also known as Not known in springtime.

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Fújiàn province

Tiě Guān Yīn (鐵觀音): Also known as 'Iron Goddess' this is a tea from Anxi in South Fujian. It is very famous, in fact a Chinese famous tea and very popular, hence there are many other teas that resemble its tight pelleted form.
Huang Jin Gui: A tightly curled tea from Anxi in South Fujian.
Pouchong: The lightest and most floral Oolong, originally grown in Fujian it is now widely cultivated and produced in Taiwan.

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Guangdong province

Dān-Cōng (单枞): A highly floral flat tea with large undamaged leaves that is often scented with various aromas.

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Taiwan

Tea cultivation only began in Taiwan in the mid 19th century and many teas that were produced in Fujian have been since also produced here. Since the 1970s, tea in Taiwan has developed independently of China, with the major market being not the export market but the domestic market. Teas have been cultivated at ever higher elevations to produce a unique sweet taste that fetches a premium (up to tens of thousand of US dollars) on the world market.

Dòng Dǐng: A pelleted tea known as Cold Summit. Dong Ding is a mountain in Nantou county of central Taiwan. It was the original tea growing area and produces some of the most prized tea in Taiwan. Ali Shan(Mt. Ali) and Li Shan(Mt. Pear) are higher mountain teas with lower yields and even more sought after for the velvety smooth clean "qing xiang" light fragrance. This fragrance is almost adictive and no other oolong teas except for the Taiwan high mountain varities have it. The prices range between US$40 and $100(Mt. Ali and Mt. Pear respectively) per 600 gm(taizhin unit)for decent grades. Prize winning grades are exorbitant and just opening pouch or cannister of these prize wining teas fills entire house with fragrance.