| Oolong |
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| Written by Scott Tamas | |
| Saturday, 29 September 2007 | |
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Oolong tea (also known as wulong tea) is a traditional Chinese tea that has oxidized to somewhere between green and black teas. It ranges from 10% to 70% oxidation. In Chinese tea culture, partially oxidized oolong teas are collectively grouped as "blue-green tea" (qingcha). Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea and yet does not have the stridently grassy vegetal notes that exemplifies green tea. The best Oolong has nuanced flavor. It is usually brewed to be strong, causing the bitterness to dissipate, leaving a sweet and pleasant aftertaste. Oolongs produced in Fujian Province's Wuyi Mountains and in the Central Mountains of Taiwan are world famous. During processing, Oolong tea leaves are often rolled into long, curly leaves or into ball-like form similar to gunpowder tea. It is often served in Chinese restaurants to compliment certain foods, for example: dim sum. Brewing Oolong TeaGenerally, 2.25 grams of tea per 6 ounces of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 180°F to 190°F (82°C-87°C) water (not boiling) and steeped 3-4 minutes. Classification and grade Tea connoisseurs classify the tea by its aroma (often fragrant or flowery), taste and aftertaste (often melony). Oolongs comes in either light or roasted. While most oolongs can be consumed right away after processing, like pu'er tea, many oolongs can benefit from long aging with regular light roasting with a low charcoal fire. Before roasting, Oolong tea leaves are bruised and rolled to break open cell walls. This encourages enzymatic activity. This roasting process cleanses the tea of undesirable odors and reduces any sour or astringent tastes; in addition, the process is believed to make the oolong tea gentler on the stomach. Processing of Oolong Tea
Varieties of Oolong TeaChinese Oolong teas
The most famous and expensive Oolong teas are made here but the production is still usually accredited as organic. Shui Hsien is mostly grown elsewhere in Fujian.
Fújiàn province
Guangdong province
Taiwanese Oolong Tea cultivation only began in Taiwan in the mid 19th century and many teas that were produced in Fujian have been since also produced there. Since the 1970s, teas and the industry in Taiwan has developed swiftly and substantially, alongside with the emerging economy. Accordingly, the major buyers of Taiwan tea are usually in the domestic market, with very small quantity left for foreign market. Qualities of the teas in Taiwan are usually affected by the year and season, growers and areas of production. Different areas have different weather patterns, temperatures, altitudes and soil that ultimately result in the differences of teas. In some mountain areas, teas have been cultivated at ever higher elevations to produce a unique sweet taste that fetches a price premium. There is usually an extremely wide variation in the prices of Taiwan tea. Affordable teas usually cost around dozens of dollars per kilogram, while quality teas produced by reputed grower and superior areas can cost up to several hundreds dollars. Some very rare awarded teas--also called "champion tea", which are graded as best selections in official contests, may reach thousands dollars in auctions.
Other oolong teas
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| Last Updated ( Friday, 20 June 2008 ) |
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