Changes

===Wuyi rock (cliff) tea (武夷岩茶 Wǔyí yán chá) from Fujian province===

===Wuyi rock (cliff) tea (武夷岩茶 Wǔyí yán chá) from Fujian province===

[[File:HGY Oolong tea leaf close.jpg|thumb|right|Wuyi [[Huang Guanyin tea|Huang Guan Yin]] tea leaves]]

[[File:HGY Oolong tea leaf close.jpg|thumb|250px|right|Wuyi [[Huang Guanyin tea|Huang Guan Yin]] tea leaves]]

[[File:Qi Lan Oolong tea leaf.jpg|thumb|right|Wuyi [[Qi Lan tea|Qi Lan]] Oolong tea leaves]]

[[File:Qi Lan Oolong tea leaf.jpg|thumb|250px|right|Wuyi [[Qi Lan tea|Qi Lan]] Oolong tea leaves]]

[[File:Tieguanyin2.jpg|thumb|right|Tiě Guānyīn]]

[[File:Tieguanyin2.jpg|thumb|250px|right|Tiě Guānyīn]]

The most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Much [[Shui Hsien tea|Shuǐ Xiān]] is grown elsewhere in [[Fujian]].

The most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Much [[Shui Hsien tea|Shuǐ Xiān]] is grown elsewhere in [[Fujian]].

==Steeping==

==Steeping==

[[File:Small pot of oolong tea.jpg|thumb|right|A small tea pot steeping charcoal fire oolong]]

[[File:Small pot of oolong tea.jpg|thumb|250px|right|A small tea pot steeping charcoal fire oolong]]

Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 85 to 95C water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.

Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 85 to 95C water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.