Oolong: Difference between revisions
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[[File: | [[File:Jinxuan ruanzhi front.webp|thumbnail|[[Ruan Zhi]] Oolong tea from Doi Mae Salong]] | ||
'''Oolong''', sometimes written as wu long or wulong is a traditional Chinese [[tea]] (''[[Camellia sinensis]])'' produced through a unique process including withering under the sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant [[cultivar]]s that are exclusively used for particular varieties <ref>The Tea Guardian [http://teaguardian.com/nature_of_tea/oolongs_orientation.html Oolongs, what are they?]</ref>. The degree of oxidation can range from 8% - 80% depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach. | '''Oolong''', sometimes written as wu long or wulong is a traditional Chinese [[tea]] (''[[Camellia sinensis]])'' produced through a unique process including withering under the sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant [[cultivar]]s that are exclusively used for particular varieties <ref>The Tea Guardian [http://teaguardian.com/nature_of_tea/oolongs_orientation.html Oolongs, what are they?]</ref>. The degree of oxidation can range from 8% - 80% depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach. | ||
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Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two. | Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two. | ||
The name ''oolong tea'' came into the English language from the Chinese name (烏龍茶), meaning "black dragon tea". Other possible descriptions are "blue tea" or "semi-fermented tea" (although it's oxidized and not fermented). | The name ''oolong tea'' came into the English language from the Chinese name (烏龍茶), meaning "black dragon tea". Other possible descriptions are "blue tea" (from Qing Cha) or "semi-fermented tea" (although it's oxidized and not fermented). | ||
==Varieties== | ==Varieties== | ||
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*''[[Assam tea|Assam smoked oolong]]'': Assam tea made according to Chinese methods, and delicately smoked over open fire | *''[[Assam tea|Assam smoked oolong]]'': Assam tea made according to Chinese methods, and delicately smoked over open fire | ||
*''Vietnam tea (oolong: Vietnamese oolong'' | *''Vietnam tea (oolong: Vietnamese oolong'' | ||
*''[ | *''[https://www.teamania.ch/en/oolong-tea/thailand/ Thai oolong']' | ||
*''Indonesian Oolong Tea'': made in Lebak-Banten, Indonesia | *''Indonesian Oolong Tea'': made in Lebak-Banten, Indonesia | ||
*''Nepali oolong'' | *''Nepali oolong'' | ||
===Wuyi | ===Wuyi tea (武夷岩茶)=== | ||
[[File: | [[File:Huang-Guan-Yin.webp|thumb|right|Wuyi [[Huang Guanyin tea|Huang Guan Yin]] tea leaves]] | ||
[[File:Qi Lan | [[File:Qi-Lan.webp|thumb|right|Wuyi [[Qi Lan tea|Qi Lan]] Oolong tea leaves]] | ||
The most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Much [[Shui Hsien tea| | The most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Much [[Shui Hsien tea|Shui Xian]] is grown elsewhere in Fujian. | ||
Some of the better known cliff teas are: | Some of the better known cliff teas are: | ||
;'''Red Robe''' ''[[Da Hong Pao tea| | ;'''Red Robe''' ''[[Da Hong Pao tea|Da Hong Pao]]'' ([[wiktionary:大|大]][[wiktionary:红|红]][[wiktionary:袍|袍]]): in Chinese, a highly prized tea and a [[Si Da Ming Cong tea|Si Da Ming Cong]] ([[wiktionary:四|四]][[wiktionary:大|大]][[wiktionary:名|名]][[wiktionary:樅|樅]], literally: The Four Great Bushes). This tea is also one of the two oolongs that make it to the list of [[China Famous Tea|Chinese famous teas]]. | ||
;'''Gold Turtle''' ''[[Shui Jin Gui tea| | ;'''Gold Turtle''' ''[[Shui Jin Gui tea|Shui Jin Gui]]'' ([[wiktionary:水|水]][[wiktionary:金|金]][[wiktionary:亀|亀]]): in Chinese, a Si Da Ming Cong. | ||
;'''Iron Monk Arhat''' ''[[ | ;'''Iron Monk Arhat''' ''[[Tie Luo Han]]'' ([[wiktionary:鉄|鉄]][[wiktionary:羅|羅]][[wiktionary:漢|漢]]): in Chinese, a Si Da Ming Cong tea | ||
;'''White Comb''' ''[[Bai Ji Guan | ;'''White Comb''' ''[[Bai Ji Guan]]'' ([[wiktionary:白|白]][[wiktionary:鸡|鸡]][[wiktionary:冠|冠]]): in Chinese, a Si Da Ming Cong tea. A light tea with light, yellowish leaves. | ||
;'''Cassia''' ''[[ | ;'''Cassia''' ''[[Rou Gui]]'' ([[wiktionary:肉|肉]][[wiktionary:桂|桂]]): in Chinese, a dark tea with a spicy aroma. | ||
;'''Narcissus''' ''[[Shui Hsien tea| | ;'''Narcissus''' ''[[Shui Hsien tea|Shui Xian]]'' ([[wiktionary:水|水]][[wiktionary:仙|仙]]): in Chinese, a very dark tea, often grown elsewhere. | ||
=== | ===Fujian province=== | ||
; '''Iron Goddess Guanyin''' ''[[Tieguanyin| | |||
'''Golden Cassia''' '''''[[Huangjin Gui| | ; '''Iron Goddess Guanyin''' ''[[Tieguanyin|Tie Guan Yin]]'' or ''Ti Kuan Yin'' ([[wiktionary:鐵|鐵]][[wiktionary:觀|觀]][[wiktionary:音|音]]): in Chinese, this is a tea from Anxi in South Fujian. It is very famous as a [[China Famous Tea|'Chinese famous tea']] and very popular. | ||
: or ''Golden Osmanthus'' is another tea from the | '''Golden Cassia''' '''''[[Huangjin Gui|Huangjin Gui]]'' ([[wiktionary:黄|黄]][[wiktionary:金|金]][[wiktionary:桂|桂]]）''' | ||
There is a story regarding the origin of the ''[[ | : or ''Golden Osmanthus'' is another tea from the Anxi area of Fujian Province. It resembles [[Tie Guan Yin]] with a very fragrant flavor. | ||
There is a story regarding the origin of the ''[[Tie Guan Yin]]'' variety: There was once a poor farmer who was devout and dedicated to maintaining the temple of Kuan Yin, the goddess of mercy. One day, to reward him for his loyalty and commitment to her, she told him that the key to his future was outside the temple. Outside he found a scrungy old bush, which he nursed to a flourishing bloom of greenish leaves. | |||
===Guangdong province=== | ===Guangdong province=== | ||
; '''Single Bush''' ''[[ | ; '''Single Bush''' ''[[Dan Cong]] ''([[wiktionary:单|单]][[wiktionary:枞|枞]]) : A family of stripe-style oolong teas from Guangdong Province. The doppelganger of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc. | ||
The name '' | The name ''Dan Cong'' is often misinterpreted as meaning the tea is all picked from a single bush, grove, or clone. This is not correct. ''Dan cong'' is a botanical term that refers to the morphology of the tea plant. Most tea bushes emerge from the ground as a cluster of branches; however, the uncommon ''Dan Cong'' variety emerges as a single trunk that branches off higher up the stem. | ||
===Taiwan=== | ===Taiwan=== | ||
[[File:Formosa Tieguanyin.webp|thumb|right|Tie Guanyin]] | |||
Tea cultivation began in Taiwan in the mid-19th century. Many of the teas which are grown in Fujian province have also been grown in Taiwan. Due to high domestic demand and a strong tea culture, most Taiwanese tea is bought and consumed by locals. | Tea cultivation began in Taiwan in the mid-19th century. Many of the teas which are grown in Fujian province have also been grown in Taiwan. Due to high domestic demand and a strong tea culture, most Taiwanese tea is bought and consumed by locals. | ||
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; '''Lishan oolong''', ([[wiktionary:梨|梨]][[wiktionary:山|山]]): Grown in the north-central region of Taiwan, this tea is very similar in appearance to Alishan teas, and is often considered to be one of the best teas from Taiwan. It is grown at an elevation above 1,000 metres, with Dayuling, Lishan, and Fusou being the best known regions and teas of Lishan. | ; '''Lishan oolong''', ([[wiktionary:梨|梨]][[wiktionary:山|山]]): Grown in the north-central region of Taiwan, this tea is very similar in appearance to Alishan teas, and is often considered to be one of the best teas from Taiwan. It is grown at an elevation above 1,000 metres, with Dayuling, Lishan, and Fusou being the best known regions and teas of Lishan. | ||
; [[Pouchong]], ([[wiktionary:包|包]][[wiktionary:種|種]][[wiktionary:茶|茶]]): Also romanized as | ; [[Pouchong]], ([[wiktionary:包|包]][[wiktionary:種|種]][[wiktionary:茶|茶]]): Also romanized as Baozhong, the lightest and most floral oolong, with unrolled leaves of a light green to brown color. Originally grown in Fujian it is now widely cultivated and produced in Pinglin Township near Taipei, Taiwan. | ||
; [[ | ; [[Ruan Zhi]], (軟枝): This is a light variety of oolong tea. The tea is also known as Bai Lu and as TTES #17. It's a new developed hybrid from Taiwan. | ||
==Steeping== | ==Steeping== | ||
[[File: | [[File:Oolong-brew.webp|thumb|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. | ||
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<references /> | <references /> | ||
== | ==Web links== | ||
* [ | * [https://www.teamania.ch/blog/en/oolong-tea/ Oolong tea] | ||
* [http://sororiteasisters.com/2013/11/17/oolong-osmanthus-jade-pearls-tea-mania/ Osmanthus Oolong review] | |||
[[Category:Oolong tea]] | [[Category:Oolong tea]] | ||
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[[de:Oolong]] | [[de:Oolong]] | ||
[[es:Oolong]] | [[es:Oolong]] | ||
[[pl:Oolong]] | |||
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