The Story Behind Oolong Tea

Oolong is a conventional Chinese tea which anywhere between black and green in oxidation. It varies from 10-70 percent oxidation. It is one of the most well known types of organic loose tea normally served in Chinese restaurants.

In Chinese tea tradition, semi-oxidized oolong teas are jointly classified as qīngchá or clear tea. The taste of oolong tea is similar to green tea. It is deficient in rosy, sugary fragrance of black tea; likewise it does not contain the piercingly lushly vegetal savors that characterize green tea. It is generally brewed strong, with bitterness leaving a sugary aftertaste. Quite a few sub diversities of oolong, counting in those generated from the Wuyi Mountains of northern Fujian as well as in the central mountains of Taiwan where the famous Chinese teas are from.

Oolong tea is processed in 2 special methods. Some teas are spun into lengthy curly leaves while others are compressed into ball-like form akin to gunpowder tea. The term oolong means black dragon tea. There are 3 broadly acknowledged explanations on how this tea is called as such.

Based on Wuyi theory, oolong tea initially prevailed in Wuyi Mountain. This is proven by the Qing dynasty poems like (Wuyi Chage) Wuyi Tea Song and (Chashuo) Tea Tale. The name of the tea came from the portion of Wuyi Mountain where the plants were initially generated. Based on Anxi theory, oolong tea originated from the Anxi oolong plant. A man called Sulong, Wuliang or Wulong find out about it.

Another story informs a man called Wu Liang later altered to Wu Long or Oolong discovered oolong tea accidentally when he got diverted because of a deer after a long day of picking tea leaves. By the moment he recalled about the tea it already began to oxidize.

Tea connoisseurs categorize the tea through its aroma, taste as well as aftertaste. Oolongs arrive in light or roasted form. While a lot of oolongs can be taken at once, similar to pu-erh tea, several oolong cab take advantage from long aging using frequent light roasting through low charcoal fire. Prior to roasting, oolong leaves are spun and bashed to crack open the cell walls and encourage enzymatic action. The procedure of roasting eliminates unnecessary odors from the tea as well as to decrease any sour tastes. Moreover, the process is considered to helping the oolong tea be milder to the stomach.

Tea agriculture merely started in Taiwan during the mid 19th century. After that, a lot of teas cultivated in Fujian province have been farmed in Taiwan as well. Since 1970s, tea manufacturing in Taiwan has increased in fast speed, in line with other economy in Taiwan. Because of elevated domestic demand and powerful tea culture, greater part of Taiwanese tea is purchased and used by Taiwanese. Due to the unpredictable weather in Taiwan, the quality of their tea may vary from every season. However, the land is not specifically huge; it is geographically diverse, with lofty, steep mountains rising rapidly from low-lying shoreline plains.