Detailed Product Description
Oolong is a traditional Chinese tea (Camellia sinensis) somewhere
between green and black in oxidation. It ranges from 10% to 70%
oxidation. It is among the most popular types of teas served in
typical Chinese restaurants.
In Chinese tea culture, semi-oxidised oolong teas are collectively
grouped as qngchá ( literally "clear 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. It is commonly brewed
to be strong, with the bitterness leaving a sweet aftertaste.
Several subvarieties of oolong, including those produced in the
Wuyi Mountains of northern Fujian and in the central mountains of
Taiwan, are among the most famous Chinese teas.
Oolong tea leaves are processed in two different ways. Some teas
are rolled into long curly leaves, while some are pressed into a
ball-like form similar to gunpowder tea. The former method of
processing is the older of the two.
The name oolong tea comes into the English language from the
Chinese name. The Chinese name means "black dragon tea".
