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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===Wuyi tea (武夷岩茶)=== | ===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|Shui Xian]] 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|Shui Xian]] is grown elsewhere in Fujian. | ||
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===Fujian province=== | ===Fujian province=== | ||
; '''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. | ; '''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. | ||
'''Golden Cassia''' '''''[[Huangjin Gui|Huangjin Gui]]'' ([[wiktionary:黄|黄]][[wiktionary:金|金]][[wiktionary:桂|桂]]）''' | '''Golden Cassia''' '''''[[Huangjin Gui|Huangjin Gui]]'' ([[wiktionary:黄|黄]][[wiktionary:金|金]][[wiktionary:桂|桂]]）''' | ||
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===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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==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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[[es:Oolong]] | [[es:Oolong]] | ||
[[pl:Oolong]] | [[pl:Oolong]] | ||
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