Oolong ( ) (Chinese: ?? ) is a traditional Chinese semi-fermented tea ( Camellia sinensis) is produced through a process including the wilting of plants under strong sun and oxidation before curving and twisting. Most oolong teas, especially of good quality, involve unique tea plant cultivars exclusively used for certain varieties. The rate of fermentation, which varies according to the duration of the oxidation selected, can range from 8-85%, depending on the variation and style of production. Oolong is very popular in southern China and among the Chinese expatriates in Southeast Asia, such as the Fujian preparation process known as Gongfu tea ceremony.
Different styles of oolong tea can vary greatly in taste. They can be sweet and fruity with the scent of honey, or wood and thick with the smell of grilled, or green and fresh with a complex aroma, all dependent on horticulture and style of production. Several types of oolong tea, including those produced in the Wuyi Mountains in 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 different styles. Some are rolled into long curly leaves, while others are wrapped into small beads, each with a tail. Former styles are more traditional.
The name oolong tea comes into English from the Chinese name (simplified Chinese: traditional Chinese: ??? ; pinyin: w? LÃÆ'³ng chÃÆ'¡ ), meaning" black dragon tea "(literally" crow-dragon "tea). In Chinese, oolong tea is also known as qingcha (Chinese: span lang = pinyin "> q? ngchÃÆ'¡ ) or" dark green tea ".
Oolong tea manufacture involves repetition stages to achieve the desired amount of bruising and browning of the leaves. The wood, rolling, shaping, and shooting are similar to black tea, but pay more attention to the time and temperature required.
Video Oolong
Possible origins
There are three widely accepted explanations of the origin of Chinese names. According to the "tribute tea" theory, oolong tea comes directly from the Dragon-Phoenix Tea Cake tribute tea. The term oolong tea replaces the old term when tea loosens into fashion. Due to the dark, long, and curly, it is called Black Dragon tea.
According to the "Wuyi" theory, the first oolong tea is in the Wuyi Mountains region. This is evidenced by Qing dynasty poems such as Wuyi Tea Song (Wuyi Chage) and Tea Tale (Chashuo). It is said that oolong tea is named after part of Wuyi Mountain where it was originally produced.
According to the "Anxi" theory, oolong tea comes from the Anxi oolong tea factory, discovered by a man named Sulong, Wulong, or Wuliang.
Another story tells of a man named Wu Liang (later destroyed into Wu Long, or Oolong) who invented oolong tea accidentally when he was disturbed by a deer after choosing a hard day tea, and by the time he remembered to return to tea it had started oxidized.
Maps Oolong
Variety
Fujian
Tea production in Fujian is concentrated in two areas: Wuyi Mountain and Anxi County. Both are the main historical centers of oolong tea production in China.
Wuyi Mountains
The most famous and expensive oolong tea is made here, and its production is usually still accredited as organic. Some of the more famous cliff tea are:
- Da Hong Pao ("Big Red Robe"): a very valuable tea and Si Da Ming Cong tea. This tea is also one of the two oolong varieties classified as the famous Chinese tea.
- Shui Jin Gui ("Golden Water Turtle"): Si Da Ming Cong tea
- Turquoise ("Iron Arhat"): Si Da Ming Cong.
- Bai Jiguan ("White Cockscomb"): Si Si Ming Ming Cong. Light tea with bright and yellowish leaves.
- Rougui ("Cassia"): black tea with spicy aroma.
- Shui Xian ("Narcissus"): a very dark tea. Most are grown elsewhere in Fujian.
Anxi
- Tieguanyin ("Iron Goddess of Mercy"): Famous Chinese Tea.
- Huangjin Gui ("Golden Cassia" or "Golden Osmanthus"): similar to Tieguanyin, with a very fragrant taste.
Guangdong
- Single Bush Dancong (??) ("Phoenix oolong")
- Strip-style oolong tea family from Guangdong Province. Dancong tea is famous for their ability to naturally mimic the taste and fragrance of flowers and fruits, such as orange flowers, orchids, oranges, almonds, ginger flowers, etc.
The term dancong originally meant phoenix tea taken from a tree. Recently though it has become a generic term for all oolong Phoenix Mountain. True Dancongs are still produced, but not common outside China.
Taiwan
Tea cultivation in Taiwan began in the 18th century. Since then, many of the tea grown in Fujian province have also grown in Taiwan. Since the 1970s, the tea industry in Taiwan has grown rapidly, in line with other parts of the economy. Due to high domestic demand and strong tea culture, most Taiwanese tea is bought and consumed in Taiwan.
Because the weather in Taiwan varies greatly, the quality of tea may vary from season to season. Although the island is not very large, geographically varied, with steep mountains rising suddenly from the plains of the coastal plains. Different patterns of weather, temperature, altitude, and soil ultimately result in differences in appearance, aroma, and taste of tea grown in Taiwan. In some mountain areas, tea has been cultivated at higher altitudes to produce a unique sweet taste that generates premium prices.
- Dongding ("Frozen Summit" or "Ice Peak"): Named after the mountain in Nantou County, Central Taiwan, where it grew. This is a rolled-in tea with a light and distinctive fragrance.
- Dongfang Meiren ("Oriental Beauties"): This tea is tippy (leaves often have white or golden tips), with natural fruit aromas, bright red appearances, and sweetness.
- Alishan oolong: Planted in the Alishan area of ​​Chiayi County, this tea has large rolls that have a purple-green appearance when dry. It grows at an altitude of 1,000 to 1,400 meters. There is only a short period during the growing season when the sun is strong, which results in a sweeter and fewer drinks. This produces golden yellow tea with a unique fruit aroma.
- Lishan (??) oolong: Overgrown near Lishan mountain in the north-central region of Taiwan, this tea is very similar to Alishan tea. It grows at altitudes above 1,000 meters, with Dayuling, Lishan, and Fusou being the most famous area and Lishan tea. Often grows in the very rare Taiwanese Mango, a sub-species of tropical mango trees. Its slim and sturdy branches support the tea vines well and provide good sun exposure.
- Pouchong: lightest and most floral oolong, with light green to brown leaves. Originally grown in Fujian, it is now widely cultivated and produced in Pinglin Township near Taipei.
- Ruan Zhi: variation of light oolong tea. This tea is also known as Qingxin and like 17. It comes from Anxi in Fujian province.
- Jin Xuan: oolong tea developed in 1980. This tea is also known as "Milk Oolong" ( Nai Xiang ) because it feels soft, smooth, and easy. Traditional milk oolong tea does not contain milk. It comes from Taiwan.
- Black Oolong: can refer to a dark roasted oolong. It will have a roasted taste similar to dark roasted coffee.
- High mountain or gaoshan: refers to several varieties of oolong tea planted in the mountains of central Taiwan. Includes varieties such as Alishan, Wu She, Li Shan, and Yu Shan.
- Tieguanyin: Muzha Tea Co. bring tea from Anxi County and develop a variety of popular tea in Taiwan itself in the hills of Muzha near Taipei. While the techniques they use are similar to Anxi tieguanyin, tastes have evolved over a century of development.
Other varieties
- Darjeeling oolong: Darjeeling tea is made according to Chinese methods
- Assam smoking oolong: Assam tea made in accordance with Chinese methods, and smoked with open flame
- Zealong: Oolong tea grows near Hamilton, New Zealand
- Vietnamese oolong
Steeping (oolong tea preparation)
Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong tea should be prepared with 200 to 205Ã, Â ° F (93-96Ã, Â ° C) water (not boiling) and soaked 3-10 minutes. High quality oolong can be soaked several times from the same leaves and enhanced by rebrewing: usually the same three to five leaves, the third or fourth sediments are usually considered the best.
The oolong ceremonial method widely used in Taiwan and China is called gongfucha. This method uses a small steamer, such as a Yixing clay or clay pot, with more tea than usual for the amount of water used. Some short steeps of 20 seconds to 1 minute are performed; tea is often served in a tasting cup of one to two ounces.
Caffeine
Oolong generally contains caffeine, although the caffeine content in tea will vary based on terroir, when the leaves are picked, and the production process.
See also
- Chinese tea culture
- List of Chinese tea
- Teochew cuisine
- Gongfu tea ceremony
- Pouchong
References
Source of the article : Wikipedia
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