Oolong: Difference between revisions

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In [[Chinese tea culture]], semi-oxidised oolong teas are collectively grouped as ''qīngchá''. The taste of oolong ranges hugely amongst various subvarieties <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_phx_classic.html phoenix oolong, classic styles]</ref>. It can be sweet and fruity with honey aromas or woody and thick with roasted aromas <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_anxi_charcoal_tieguanyin.html anxi oolong: charcoal style tieguanyin]</ref>, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the [[Wuyi Mountains]] of northern [[Fujian Province|Fujian]], such as [[Da Hong Pao]], are among the most famous Chinese teas.

Different varieties of oolong are ~~[[tea processing|~~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).

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 In [[Chinese tea culture]], semi-oxidised oolong teas are collectively grouped as ''qīngchá''. The taste of oolong ranges hugely amongst various subvarieties <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_phx_classic.html phoenix oolong, classic styles]</ref>. It can be sweet and fruity with honey aromas or woody and thick with roasted aromas <ref>The Tea Guardian [http://teaguardian.com/Tea_Varieties/oolong_anxi_charcoal_tieguanyin.html anxi oolong: charcoal style tieguanyin]</ref>, or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the [[Wuyi Mountains]] of northern [[Fujian Province|Fujian]], such as [[Da Hong Pao]], are among the most famous Chinese teas.
-Different varieties of oolong are [[tea processing|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).