|
TEA SHOP TEA BAGS LOOSE LEAF TEAS Oolong Tea Oriental Beauty Fired Ti Kwan Yin Blue Spring Oolong Tea Formosa Oolong Amber Dragon Wuyi Oolong Tea Jade Pouchong Fine Ti Kuan Yin Wild Ti Kuan Yin Aged Ti Kuan Yin Phoenix #1 Mountain Jade Oolong Golden Xuan Wu yi Rocky Peaks Plum Oolong Tea Lemongrass Oolong Tea Osthmanthus Oolong Black Tea Green Tea White Tea Pu-erh Tea Organic Tea English Tea Favorites Scented Tea & Blends Earl Grey Tea Blends Chai Tea, Masala Yerba Mate Flavored Tea Flavored Green Tea Herbal Tea Rooibos Tea Honeybush Tea Herb & Fruit Tea Decaf Tea TEA BAGS Tea Accessories Did You Know... Tea After the Oolong tea has developed properly the oxidation is stopped by being fired, a process called 'panning'. Oolong Tea , combines the taste of both black and green tea. The process of making oolong teas varies from region to region with each regional variety offering many profiles, ranging from light and flowery to robust, sweet and fruity. Oolong tea is gently rolled after picking and allowed to partially ferment, only until the edges of the leafs start to turn brown. Oolong Teas is also known as Wu-long tea. .Oolong tea is semi fermented which is one of the reasons it has such a unique character compared to Green Tea (unfermented) and Black Tea (fermented) Oolong (Chinese: wūlóng) In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally "blue-green tea") Oolong has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it likewise does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong, with the bitterness leaving a sweet and pleasant aftertaste. Oolongs produced in the Wuyi Mountains of Fujian Province and in the Central Mountains of Taiwan are world famous.According to the Wuyi theory, oolong tea first existed in Wuyi Mountain. This is evidenced by Qing dynasty poems such as Wuyi Tea Song (Wuyi Chage) and Tea Tale (Chashuo). It was said that oolong tea was named after the part of Wuyi mountain it was originally produced.According to the Anxi theory, oolong tea had its origin in the Anxi oolong tea plant. A man named Sulong, Wulong or Wuliang discovered it.Another tale tells of a man named Wu Liang (later corrupted to Wu Long, or Oolong) who discovered oolong tea by accident when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered about the tea it had already started to oxidize. While most oolongs can be consumed immediately postproduction, like pu-erh tea, many oolong can benefit from long aging with regular light roasting with a low charcoal fire (烘培, pinyin:hōngpeì, literally: bake cultivation or 焙火, pinyin:peìhǔo, dry roasting by fire). Before roasting, Oolong tea leaves are rolled and bruised to break open cell walls and stimulate enzymatic activity. The process of roasting removes unwanted odours from the tea and reduces any sour or astringent tastes; in addition, the process is believed to make the oolong tea more gentle on the stomach |
Oolong
Tea
|



