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| Oolong tea | |||||||||||||||||||||||||
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.svg) "Oolong" in Traditional (top) and Simplified (bottom) Chinese characters | |||||||||||||||||||||||||
| Traditional Chinese | 烏龍茶 | ||||||||||||||||||||||||
| Simplified Chinese | 乌龙茶 | ||||||||||||||||||||||||
| Literal meaning | "Dark dragon tea" | ||||||||||||||||||||||||
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Oolong (UK: /ˈuːlɒŋ/, US: /-lɔːŋ/; Chinese: 烏龍茶 (pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting.[1] Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which is controlled by the length of time between picking and final drying, can range from 8% to 85%[2] depending on the variety and production style. Oolong is especially popular in southeastern China and among ethnic Chinese in Southeast Asia,[3] as is the Fujian preparation process known as the gongfu tea ceremony.
Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production.[1] Several types of oolong tea, including those produced in the Wuyi Mountains, Nanping of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas. Different varieties of oolong are processed differently, but the leaves are usually 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.
The Chinese term wulong (oolong) was first used to describe a tea in the 1857 text Miscellaneous Notes on Fujian by Shi Hongbao. In Taiwan, oolong teas are also known as qingcha (Chinese: 青茶; pinyin: qīngchá; Pe̍h-ōe-jī: chheⁿ-tê) or "dark green teas" since early 2000. The term "blue tea" (French: thé bleu) in French is synonymous with the term oolong.[4] Oolong teas share some characteristics with both green and black teas – they have light flavour notes but are often more complex in taste than green teas, and not as strong as black teas.[5]
The manufacturing of oolong tea involves repeating stages to achieve the desired amount of bruising and browning of leaves. Withering, rolling, shaping, and firing are similar to the process for black tea, but much more attention to timing and temperature is necessary.[6]
- ^ a b Zhongguo Chajing pp. 222–234, 271–282, 419–412,[clarification needed] chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.
- ^ 施海根，中國名茶圖譜、烏龍茶黑茶及壓製茶花茶特種茶卷 p2，上海文化出版社 2007 ISBN 7-80740-130-3
- ^ Joseph Needham, Science and Civilization in China, vol. 6, Cambridge University Press, 2000, part V, (f) Tea Processing and Use, pp. 535–550 "Origin and processing of oolong tea".
- ^ van Driem 2019, p. 129.
- ^ Smith, Krisi (2016). World Atlas of Tea. Great Britain: Mitchell Beazley. p. 23. ISBN 978-1-78472-124-4.
- ^ Donaldson, Babette (1 January 2014). The Everything Healthy Tea Book: Discover the Healing Benefits of Tea. F+W Media. ISBN 9781440574597.