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From Wikipedia, the free encyclopedia
Introduction
Oolong tea leaves are often processed and rolled into long curly leaves or into ball-like form similar to gunpowder tea. It is commonly served in Chinese restaurants, to accompany dim sum and other Chinese food.  [ Top ]
1 EtymologyThe word oolong means "black dragon" 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 serpent; 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 that wake when hot water is poured on them. [ Top ]
2 Processing of OolongOolong 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:
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3 Classification and gradeTea connoisseurs classify the tea by its aroma (often fragrant or flowery), taste and aftertaste (often melony). Oolongs comes in either roasted or light. While most oolongs can be consumed immediately postproduction, like pu-erh tea, many oolong can benefit from long aging with regular light roasting with a low charcoal fire (literally bake cultivation or dry roasting by fire). Before roasting, Oolong tea leaves are necessitated through cracking the cells in the leaves and left to a ratio between 1% to 99% "oxidized". The process of roasting removes unwanted odours from the tea and reduces any sour or astringent tastes; in addition, the process is believed to make the oolong tea more gentle on the stomach. [ Top ]
4 Varieties of oolong tea4.1 Chinese oolong teas4.1.1 Wu-Yí mountain Fújiàn province
Da Hong Pao: Also known as Big Red Robe, a highly prized tea and a Si Da Ming Cong (literally The Four Great Firs). 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 Golden Marine Turtle, a Si Da Ming Cong. Tieluohan: Also known as Iron Arhat, 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. Guan Yin (Avalokitesvara) is a goddess of mercy and the household.
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 Waist Halfway to the Sky. Fo Shou: Also known as Buddha Hands. Bu Zhi Chun: Also known as Knows Not of Spring. [ Top ]
4.1.2 Fújiàn provinceTie Guan Yin or Ti Kuan Yin: 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. [ Top ]
4.1.3 Guangdong provinceDan-Cong: A highly floral flat tea with large undamaged leaves that is often scented with various aromas. [ Top ]
4.1.4 TaiwanTea 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 price premium. Dòng Ding: 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. Alishan (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 addictive and no other oolong teas except for the Taiwan high mountain varieties have it. The prices range between US $40 and $100 (Mt. Ali and Mt. Pear respectively) per 600g (taizhin unit) for decent grades. Prize winning grades are exorbitant in price, and merely opening a pouch or canister of these prize-winning teas can fill a house with their fragrance. Dong Fang Mei Ren: Also known as Bai Hao Oolong tea or Oriental Beauty. This tea is a tippy tea, with natural fruity aromas that produces a sweet tasting bright red tea liquor. Alishan: This has large rolled leaves that have a purple-green appearance when dry. It is grown in Chiayi County, Taiwan at an elevation of from 3000 to 4500 feet. There is a short period of the day with full sun and this produces a sweeter and less astringent brew. It produces a golden yellow liquid which has a unique fruity aroma. Pouchong: The lightest and most floral Oolong, originally grown in Fujian it is now widely cultivated and produced in Pinglin Township near Taipei, Taiwan. [ Top ]
4.2 Other oolong teasDarjeeling Oolong: A full leaf chocolatey and dark tea. Vietnamese Oolong [ Top ]
5 BrewingGenerally, 2.25 grams of tea per 6 ounces of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 180°F to 190°F water (not boiling) and steeped 3-4 minutes. [ Top ]
6 References
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7 External links
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| Friday 04 July, 2008 | ©2007 Agape Tea Company |
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Oolong is a traditional Chinese type of tea somewhere in between green and black in oxidation, ranging from 10% to 70% oxidation. In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qingcha (literally blue-green tea). It has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong and bitter, yet leaving a faintly sweet aftertaste.
Wuyi Huang Guan Yin tea leaves: Wuyi Qi Lan Oolong tea leaves. The most famous and expensive Oolong teas are made here but the production is still usually accredited as organic. Falsification is rare as the teas generally have a very distinctive aroma, but Shui Hsien is mostly grown elsewhere in Fujian.
Huang Mei Gui: Also known as Yellow Rose, this is a very new tea that produces a floral infusion with a very light taste. 
