Definition of Oolong Tea
Oolong tea might sound like the name of a blend but it is a particular type of tea, like white tea, green tea or black tea. Oolong differs from these other teas in how it is processed giving it its characteristic color and taste. Does this Spark an idea?
Other People Are Reading
-
Distinctions
-
Oolong tea has a red-brown color and fruity aroma when steeped, often with a peach or apricot flavor, according to authors Jane Pettigrew and Bruce Richardson in "The New Tea Companion."
Origins
-
Oolong tea originated in China and most of its production continues there. Taiwan is second in oolong production, says "The New Tea Companion," and new producers have emerged in various tea growing regions throughout the world.
-
Black Dragon
-
In Chinese, oolong means "black dragon" and refers to how the tea leaves are treated, according to "The Book of Tea and Coffee." They are half oxidized, or half fermented, put through a series of shaking processes to partially bruise them then quickly heated to dry. Black tea, by comparison, is fully oxidized while green tea and white tea are not oxidized.
Oxidized, Partly
-
Oxidation means bruising the tea leaf and exposing its juices to react with the air. Tea leaves picked for oolong tea are shaken to break some of the surface area of the leaves and bring out the juices then they're aired for a short time. This is repeated until about 1/3 of the leaf's surface is red-brown. Then the leaves are dried to stop the oxidation, instructs "The New Tea Companion."
Caffeinated
-
Oolong tea has the second highest caffeine content. Black tea has the highest amount and white tea has the least amount, right below green tea.
-
References
- Photo Credit Image by Flickr.com, courtesy of fady habib
