"Black dragon" Oolong tea Blends
In
Chinese tea culture, semi-oxidised oolong teas are collectively grouped
as 青茶; literally "teal tea"). The taste of oolong ranges hugely amongst
various subvarieties. It can be sweet and fruity with honey aromas, or
woody and thick with roasted aromas, 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, such as Da Hong Pao, are among the most
famous Chinese teas.
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 (Chinese: 烏龍茶), meaning "black dragon tea".
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 (Chinese: 烏龍茶), meaning "black dragon tea".
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