Oolong
(simplified Chinese: ÎÚÁú; traditional Chinese: žõýˆ; pinyin: w¨±l¨®ng)
is a traditional Chinese tea (Camellia sinensis) somewhere between
green and black in oxidation. It ranges from 10% to 70% oxidation.[1]
It is among the most popular types of teas served in typical
Chinese restaurants.
In Chinese tea culture, semi-oxidised oolong teas are collectively
grouped as q¨©ngch¨¢ (Chinese: Çå²è; literally "clear tea").[2]
Oolong has a taste more akin to green tea than to black tea:
it lacks the rosy, sweet aroma of black tea but it likewise
does not have the stridently grassy vegetal notes that typify
green tea. It is commonly brewed to be strong, with the bitterness
leaving a sweet aftertaste. Several subvarieties of oolong,
including those produced in the Wuyi Mountains of northern Fujian
and in the central mountains of Taiwan, are among the most famous
Chinese teas.
Oolong tea leaves are processed in two different ways. Some
teas are rolled into long curly leaves, while some are pressed
into a ball-like form similar to gunpowder tea.[1] The former
method of processing is the older of the two.
The name oolong tea comes into the English language from the
Chinese name (Chinese: žõýˆ²è), which is pronounced as O¡¤-li?ng
t¨º in the Min Nan spoken variant. The Chinese name means "black
dragon tea".
D¨¤ H¨®ng P¨¢o (´óºìÅÛ)
Big Red Robe in Chinese, a highly prized tea and a Si Da Ming
Cong (ËÄ´óÃû˜º, literally: The Four Great Bushes). This tea is also
one of the two Oolongs that make it to the list of Chinese famous
teas.
B¨¢i J¨© Gu¨¡n (°×¼¦¹Ú)
White Cockscomb in Chinese, a Si Da Ming Cong tea. A light tea
with light, yellowish leaves.
R¨°u Gu¨¬ (Èâ¹ð)
Cinnamon in Chinese, a dark tea with a spicy aroma.
Ti¨§ Gu¨¡n Y¨©nTi¨§ Gu¨¡n Y¨©n or Ti Kuan Yin (èFÓ^Òô)
Iron Guanyin in Chinese, this is a tea from Anxi in South Fujian.
It is very famous, in fact a 'Chinese famous tea' and very popular.
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