Oolong: Difference between revisions
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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. | ||
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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. | ||