Oolong Tea
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Oolong Tea
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, 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, with the bitterness leaving a sweet and pleasant aftertaste. Oolongs produced in the Wuyi Mountains of Fujian Province(also called wu yi oolong tea)and in the Central Mountains of Taiwan, are world famous.
Oolong also called wu long tea.
Varieties of Chinese Oolong Tea
1,Ti Kuan Yin,Da Hong Pao ,Shui Jin Gui ,Tieluohan ,Bai Ji Guan ,Rou Gui ,Shui Hsien ,Jin Fo ,Huang Guanyin ,Huang Mei Gui ,Qi Lan ,Jin Suo Chi ,Ban Tian Yao ,Fo Shou ,Bu Zhi Chun - Fujian,China
2,Dan Cong - Guangdong ,China
3,Dong Ding ,Dong Fang Mei Ren ,Alishan ,Pouchong - Twaiwan China
Brewing Oolong tea
Generally, 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.
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Generally, 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.
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