Oolong Tea

Oolong tea, known as 乌龙茶（wu long cha）in Chinese, is a semi-fermented tea. The making process of Chinese oolong tea is mainly picking, withering, kneading, fermenting, and baking, which absorbs the making methods of green tea and red tea, hence giving this kind of tea the fresh and flower fragrance of green tea and mellow taste of black tea. It is also called “beauty tea” in Japan because of its brilliant effect on losing weight and anti-aging. The main planting regions of Chinese Oolong tea lie in southeast China, including Fujian Province, Guangdong Province and Taiwan. The famous brands include Dahongpao, Tieguanyin, Wuyi oolong tea and Dongding Oolong. 

Oolong (UK: /ˈuːlɒŋ/, US: /-lɔːŋ/; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶 (wūlóngchá, "dark 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.

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