Oolong

This article is about the type of tea. For other uses, see Oolong (disambiguation).
Oolong tea

Rolled oolong tea leaves
Traditional Chinese 烏龍茶
Simplified Chinese 乌龙茶
Cantonese Jyutping wu1 lung2 caa4
Hanyu Pinyin wūlóng chá
Literal meaning black dragon tea

Oolong (pronunciation: /uːlɒŋ/) (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering the plant under strong sun and oxidation 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 can range from 8 to 85%,[2] depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,[3] as is the Fujian preparation process known as the Gongfu tea ceremony.

Different styles of oolong tea can vary widely in flavor. They 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.[1] Several types of oolong tea, 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 usually 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 in China.

The name oolong tea came into the English language from the Chinese name (simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóng chá), meaning "black dragon tea". In Chinese, oolong teas are also known as qingcha (Chinese: 青茶; pinyin: qīngchá) or "dark green teas".

The manufacture of oolong tea is intricate because some of the basic steps involved in its making are repeated many times before the desired amount of bruising and browning of the leaves is achieved. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. One last step, baking or roasting, is exclusive to oolong tea and is referred to as the real art in making this tea.[4]

Possible origins

There are three widely accepted explanations of the origin of the Chinese name.[5] According to the "tribute tea" theory, oolong tea came directly from Dragon-Phoenix Tea Cake tribute tea. The term oolong tea replaced the old term when loose tea came into fashion. Since it was dark, long, and curly, it was called Black Dragon tea.

According to the "Wuyi" theory, oolong tea first existed in the Wuyi Mountains region. This is evidenced by Qing dynasty poems such as Wuyi Tea Song (Wuyi Chage) and Tea Tale (Chashuo). It was said that oolong tea was named after the part of the Wuyi Mountain where it was originally produced.

According to the "Anxi" theory, oolong tea had its origin in the Anxi oolong tea plant, which was discovered by a man named Sulong, Wulong, or Wuliang.

Another tale tells of a man named Wu Liang (later corrupted to Wu Long, or Oolong) who discovered oolong tea by accident when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered to return to the tea it had already started to oxidize.[6]

Varieties

Fujian, China

Tea production in Fujian is concentrated in two regions: the Wuyi Mountains and Anxi County. Both are major historical centers of oolong tea production in China.

Wuyi Mountains

Main article: Wuyi tea
Wuyi Huang Guan Yin tea leaves
Wuyi Qi Lan Oolong tea leaves
Tieguanyin

The most famous and expensive oolong teas are made here, and the production is still usually accredited as being organic. Some of the better known cliff teas are:

Anxi

Guangdong, China

Rou Gui Xiang
Single Bush Dancong (单枞)
A family of strip-style oolong teas from Guangdong Province. The doppelgangers of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc.

The term dancong originally meant phoenix teas all picked from one tree. In recent times though it has become a generic term for all Phoenix Mountain oolongs. True dancongs are still being produced, but they are extremely high quality and almost impossible to get in western markets.

Taiwan

Main article: Taiwanese tea

Tea cultivation in Taiwan began in the 18th century. Since then, many of the teas which are grown in Fujian province have also been grown in Taiwan.[7] Since the 1970s, the tea industry in Taiwan has expanded at a rapid rate, in line with the rest of Taiwan's economy. Due to high domestic demand and a strong tea culture, most Taiwanese tea is bought and consumed by the Taiwanese.

As the weather in Taiwan is highly variable, tea quality may differ from season to season. Although the island is not particularly large, it is geographically varied, with high, steep mountains rising abruptly from low-lying coastal plains. The different weather patterns, temperatures, altitudes, and soil ultimately result in differences in appearance, aroma, and flavour of the tea grown in Taiwan. In some mountainous areas, teas have been cultivated at ever higher elevations to produce a unique sweet taste that fetches a premium price.[7]

Other varieties

Steeping (preparation of oolong tea)

A small tea pot steeping charcoal fire oolong

Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 200 to 205 °F (93 to 96 °C) water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.

A widely used ceremonial method of steeping oolongs in Taiwan and China is called gongfucha. This method uses a small steeping vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one- to two-ounce tasting cups.

Caffeine

Oolong generally contains caffeine, although the caffeine content in tea will vary based on terroir, when the leaf is plucked, and the production processes.

See also

Wikimedia Commons has media related to Oolong.

References

  1. 1 2 Zhongguo Chajing pp222-234, pp419-412, & pp271-282, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.
  2. ↑ 施海根，中國名茶圖譜、烏龍茶黑茶及壓製茶花茶特種茶卷 p2，上海文化出版社 2007 ISBN 7-80740-130-3
  3. ↑ Joseph Needham, Science and Civilization in China vol 6 part V 40f Tea Processing and Utilization, pp535-550 Origin and processing of oolong tea
  4. ↑ Donaldson, Babette (2014-01-01). The Everything Healthy Tea Book: Discover the Healing Benefits of Tea. "F+W Media, Inc.". ISBN 9781440574597.
  5. ↑ Richard Goodness"Oolong Tea: Covering the Basics".
  6. ↑ Fergus Ray-Murray, "Oolong (Wu Long) Tea"., oolong.co.uk
  7. 1 2 Guang Chung Lee (2006). "The Varieties of Formosa Oolong". Art of Tea. Retrieved 2006-12-12., Issue 1 www.the-art-of-tea.com
  8. ↑ The Tea Cup, "Oolong Tea"., theteacup.co.uk
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