Oolong

File:Oolong tea leaf.jpg

{{Infobox Chinese

|title=Oolong tea

|pic=Oolong (Chinese characters).svg

|piccap="Oolong" in Traditional (top) and Simplified (bottom) Chinese characters

|picupright=0.475

|t=烏龍茶

|s=乌龙茶

|p=wūlóng chá

|w={{tone superscript|wu1-lung2 ch'a2}}

|bpmf=ㄨㄌㄨㄥˊ ㄔㄚˊ

|mi={{IPAc-cmn|wu|1|.|l|ong|2|-|ch|a|2}}

|j=wu1-lung4 caa4

|y=wū-lùhng chàah

|ci={{IPAc-yue|w|u|1|-|l|ung|4|-|c|aa|4}}

|poj=O͘-liông tê

|l="Dark dragon tea"

}}

Oolong ({{IPAc-en|UK|ˈ|uː|l|ɒ|ŋ}}, {{IPAc-en|US|-|l|ɔː|ŋ}}; {{zh|t=烏龍茶|s=乌龙茶}}; {{Lang-zh|p=wūlóngchá|poj=o͘-liông tê}}, "black 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.Zhongguo Chajing pp. 222–234, 271–282, 419–412,{{clarify|reason=Are theese page numbers backwards?|date=March 2019}} chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. 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%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}} depending on the variety and production style. Oolong is especially popular in southeastern China and among ethnic Chinese in Southeast Asia,Joseph Needham, Science and Civilization in China, vol. 6, Cambridge University Press, 2000, part V, (f) Tea Processing and Use, pp. 535–550 "Origin and processing of oolong tea". 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, woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production. Several types of oolong tea, including those produced in the Wuyi Mountains, Nanping 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.

The Chinese term {{Lang|zh-latn|wulong}} (oolong) was first used to describe a tea in the 1857 text Miscellaneous Notes on Fujian by Shi Hongbao. In Taiwan, oolong teas are also known as {{transliteration|zh|qingcha}} ({{zh|c=青茶|p=qīngchá|poj=chheⁿ-tê}}) or "dark green teas" since early 2000. The term "blue tea" ({{langx|fr|link=no|thé bleu}}) in French is used to refer to oolong tea.{{sfn|van Driem|2019|p=129}} Oolong teas share some characteristics with both green and black teas – they have light flavour notes but are often more complex in taste than green teas, and not as strong as black teas.{{Cite book|last=Smith|first=Krisi|title=World Atlas of Tea|publisher=Mitchell Beazley|year=2016|isbn=978-1-78472-124-4|location=Great Britain|pages=23|language=English}}{{cite web |last=Peterson |first=Katthy |date=May 19, 2019 |title=Green Tea |url=https://www.yutea.com/blogs/resources/green-tea-womens-wellness-a-comprehensive-insight |website=yutea.com}}

The manufacturing of oolong tea involves repeating stages to achieve the desired amount of bruising and browning of leaves. Withering, rolling, shaping, and firing are similar to the process for black tea, but much more attention to timing and temperature is necessary.{{Cite book |last=Donaldson |first=Babette |url=https://archive.org/details/everythinghealth0000dona |title=The Everything Healthy Tea Book: Discover the Healing Benefits of Tea |date=1 January 2014 |publisher=F+W Media |isbn=9781440574597 |url-access=registration}}

Possible origins

There are three widely espoused explanations of the origin of the name of Oolong tea.{{cite web |last=Goodness |first=Richard |date=June 1, 2006 |title=The Basics of Brewing Oolong |url=http://www.teamuse.com/article_060601.html |website=TeaMuse}}{{Better source needed|date=November 2024}} According to the "tribute tea" theory, oolong tea came directly from Dragon-Phoenix Tea Cake tribute tea. The name oolong tea replaced the old title when loose tea came into fashion. Since it was dark, long, and curly, it was called "Black Dragon" tea, leading to the Oolong name.

Varieties

=Fujian=

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

==Wuyi Mountains==

File:HGY Oolong tea leaf close.jpg tea leaves]]

File:Qi Lan Oolong tea leaf.jpg Oolong tea leaves]]

File:Tieguanyin2.jpg]]

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:

Da Hong Pao ("Big Red Robe"): a highly prized tea and a Si Da Ming Cong tea. This tea is also one of the two oolong varieties classed as a famous Chinese tea.
Shui Jin Gui ("Golden Water Turtle"): a Si Da Ming Cong tea.
Tieluohan ("Iron Arhat"): a Si Da Ming Cong tea.
Bai Jiguan ("White Cockscomb"): a Si Da Ming Cong tea. A light tea with light, yellowish leaves.
Rougui ("Cassia"): a dark tea with a spicy aroma.
Shui Xian ("Narcissus"): a very dark tea. Much of it is grown elsewhere in Fujian.

==Anxi==

Tieguanyin ("Iron Goddess of Mercy"): one of the Ten Famous Chinese Teas.
Huangjin Gui ("Golden Cassia" or "Golden Osmanthus"): similar to Tieguanyin, with a very fragrant flavor.

=Guangdong=

File:Mi Lan Xiang Oolong Tea cropped.jpg

Single Bush Dancong ({{Lang|zh-Hani|单枞|italic=no}}) ("Phoenix oolong")

{{Interlanguage link|Phoenix oolong|lt=Dancong tea|zh|凤凰单丛|ko|봉황단총}} refers to a family of strip-style oolong teas from Guangdong Province. They 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 produced, but are not common outside China.

=Taiwan=

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.{{cite web |author=Guang Chung Lee |year=2006 |title=The Varieties of Formosa Oolong |url=http://www.the-art-of-tea.com/publications/the-art-of-tea-publicmenu/menu-taot-01/article/10-the-varieties-of-formosa-oolong.html |url-status=dead |archive-url=https://web.archive.org/web/20140305122846/http://www.the-art-of-tea.com/publications/the-art-of-tea-publicmenu/menu-taot-01/article/10-the-varieties-of-formosa-oolong.html |archive-date=5 March 2014 |access-date=12 December 2006 |work=Art of Tea |series=Issue 1}} Since the 1970s, the tea industry in Taiwan has expanded at a rapid rate, in line with the rest of the economy. Due to high domestic demand and a strong tea culture, most Taiwanese tea is bought and consumed in Taiwan.

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 the 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.

Dong Ding ("Frozen Summit" or "Ice Peak"): Named after the mountain in Nantou County, Central Taiwan, where it is grown. This is a tightly rolled tea with a light, distinctive fragrance.
Dongfang meiren ("Oriental Beauty"): This type of tea exhibits very potent aromatics because of increased levels of terpenes. This is due to the processing of the leaf as well as the tea plants being attacked by the Jassid ("Leaf Hopper") insect, before picking.{{Citation needed|date=August 2024}} The tea is picked in summer at lower elevations because this is the environment most likely to attract these types of insects.
Alishan oolong: Grown in the Alishan area of Chiayi County, this tea has large rolled leaves that have a purple-green appearance when dry. It is grown at an elevation of {{Convert|1,000 to 1,400|m|ft|abbr=on}}. There is only a short period during the growing season when the sun is strong, which results in a sweeter and less astringent brew. It produces golden yellow tea with a unique fruity aroma.{{cite web |title=Oolong tea |url=http://www.theteacup.co.uk/teacup/Oolong_teas.html |url-status=dead |archive-url=https://web.archive.org/web/20070217065645/http://www.theteacup.co.uk/teacup/Oolong_teas.html |archive-date=Feb 17, 2007 |access-date=22 October 2006 |website=theteacup.co.uk}}
Lishan ({{Lang|zh-Hani|梨山|italic=no}}) oolong: Grown near Lishan mountain in the north-central region of Taiwan, this tea is very similar in appearance to Alishan teas. It is grown at an elevation above {{Convert|1,600|m|ft|abbr=on}}, with Dayuling, and Fushou being the well known regions and teas along Lishan.{{cite web |url= https://www.jpstea.com.tw/pages/%E6%A2%A8%E5%B1%B1%E8%8C%B6%E5%8D%80#:~:text=%E6%A2%A8%E5%B1%B1%E8%8C%B6%E5%8D%80%E4%BD%8D%E6%96%BC%E5%8F%B0%E4%B8%AD,%E4%B8%8B%E9%9B%AA%EF%BC%8C%E8%8C%B6%E8%91%89%E7%94%9F%E9%95%B7%E7%B7%A9%E6%85%A2%E3%80%82 |title=梨山茶區 |website= jpstea.com.tw |access-date= 28 Jan 2021}}

Baozhong: the least oxidized of the oolong teas from Taiwan,{{cite book |author=Mary Lou Heiss, Robert J. Heiss |url=https://books.google.com/books?id=3NBtM5aAAGgC&pg=PA218 |title=The story of tea : a cultural history and drinking guide |date=2007 |publisher=Ten Speed Press |isbn=9781580087452 |location=Berkeley, Calif. |page=218}} with unrolled leaves of a light green to brown color. Originally grown in Fujian, it is now also widely cultivated and produced in Pinglin Township near Taipei.
Ruan zhi: a light variety of oolong tea. The tea is also known as Qingxin and as # 17. It originates from Anxi in Fujian province.
Jin Xuan: a variety of oolong tea developed in 1980. The tea is also known as "Milk Oolong" (Nai Xiang) because of its creamy, smooth, and easy taste. Traditional milk oolong tea does not contain milk. It originates from Taiwan.
Black Oolong: may refer to a dark roasted oolong. This will have a roasted flavor similar to dark roast coffee.
High-mountain or gaoshan: refers to several varieties of oolong tea grown in the mountains of central Taiwan. Includes varieties such as Alishan, Wu She, Li Shan and Yu Shan.{{cite web |title=Exploring Alishan tea and other Taiwan high mountain gao shan teas |url=http://theteadetective.com/TaiwansAlishanTea.html |website=The Tea Detective}}
Tieguanyin: Muzha Tea Co. brought the tea from Anxi County and developed Taiwan's own variation of the popular tea on the hills of Muzha area near Taipei. While the techniques they used were similar to Anxi tieguanyin, the tastes have evolved during over a century of development.
Sijichun Oolong: Also known as Four Seasons Oolong Tea, a beloved and popular choice in Taiwan. Originating in Maokong, Mucha, Taipei, this tea is renowned for its year-round harvest, allowing it to be cultivated across Taiwan.{{Cite web |last=ABoxTik |date=2023-09-11 |title=【Taiwan Tea Ranking 2023】Top 10 Best Tea |url=https://aboxtik.com/taiwan-tea-ranking/ |access-date=2023-12-28 |website=aboxtik.com |language=en-US}}

=Other varieties=

Darjeeling oolong: Darjeeling tea made according to Chinese methods.
Assam smoked oolong: Assam's tea made according to Chinese methods, and smoked over open fire.
Vietnamese oolong.
Apart from varieties based on origin of cultivation, new age specialty tea companies have started offering infused oolong teas.{{cite news |last1= |title=Oolong Teas |work=Teamonk |url=https://teamonk.com/collections/oolong-teas |access-date=29 December 2021 |archive-url=https://web.archive.org/web/20211229052832/https://teamonk.com/collections/oolong-teas |archive-date=Dec 29, 2021}}

Preparation

File:Jin Xuan oolong tea steeping in gaiwan.jpg steeping in a porcelain gaiwan]]

Recommended brewing techniques for oolong tea vary widely. One common method is to use a small steeping vessel, such as a gaiwan or Yixing clay teapot, with a higher than usual leaf to water ratio.{{cite web |url=https://drinks.seriouseats.com/2011/03/how-to-steep-oolong-tea-brewing-guide.html|title=Tea Technique: Steeping Oolong|author=Liz Clayton|publisher=Serious Eats|year=2011|access-date=10 August 2019}} Such vessels are used in the gongfu method of tea preparation, which involves multiple short steepings.{{sfn|Heiss|Heiss|2012|p=308}}

For a single infusion, 1- to 5-minute steepings are recommended, depending on personal preference.{{cite web |url=https://www.thekitchn.com/how-to-brew-oolong-tea-cooking-lessons-from-the-kitchn-206371|title=How To Brew Oolong Tea|author=Emily Han|work=Kitchn |publisher=The Kitchn|year=2014|access-date=10 August 2019}} The recommended water temperature ranges from {{convert|180-205|F|C|order=flip|round=5}}.

Characteristics

=Caffeine=

Oolong contains caffeine,{{cite news |last1=Metropulos |first1=Megan |last2=Ware |first2=Megan |date=September 6, 2017 |title=What are the health benefits of oolong tea? |work=Medical News Today |url=https://www.medicalnewstoday.com/articles/319276.php#potential-health-benefits-of-oolong-tea |access-date=28 December 2019}} although the caffeine content in tea will vary based on terroir, when the leaf is plucked, and the production processes.

=Teaghrelins=

Some semi-oxidized oolong teas contain acylated flavonoid tetraglycosides, named teaghrelins due to their ability to bind to ghrelin receptors. Teaghrelins were isolated from Chin-shin oolong tea{{cite journal | title = Teaghrelins, Unique Acylated Flavonoid Tetraglycosides in Chin-Shin Oolong Tea, Are Putative Oral Agonists of the Ghrelin Receptor | journal = Journal of Agricultural and Food Chemistry | volume = 62 | issue = 22 | pages = 5085–5091 | doi = 10.1021/jf501425m | pmid = 24832927 | year = 2014 | last1 = Lo | first1 = Yuan-Hao | last2 = Chen | first2 = Ying-Jie | last3 = Chang | first3 = Chi-I | last4 = Lin | first4 = Yi-Wen | last5 = Chen | first5 = Chung-Yu | last6 = Lee | first6 = Maw-Rong | last7 = Lee | first7 = Viola S. Y. | last8 = Tzen | first8 = Jason T. C. | bibcode = 2014JAFC...62.5085L }} and Shy‐jih‐chuen oolong tea{{cite journal |last1=Li |first1=Yue-Chiun |last2=Wu |first2=Chieh-Ju |last3=Lin |first3=Yi-Chiao |last4=Wu |first4=Ruo-Hsuan |last5=Chen |first5=Wen-Ying |last6=Kuo |first6=Ping-Chung |last7=Tzen |first7=Jason T. C. |year=2019 |title=Identification of two teaghrelins in Shy-jih-chuen oolong tea |journal=Journal of Food Biochemistry |volume=43 |issue=4 |pages=e12810 |doi=10.1111/jfbc.12810 |pmid=31353599 |s2cid=104458999|doi-access=free }} and recently from other oolong tea varieties.

In the United States

Oolong tea has been served in Chinese restaurants in the United States at least since the early decades of the 20th century.{{cite journal |last1=Vos |first1=Jane |date=November 1920 |title= Chinese Cookery and Customs|url=https://books.google.com/books?id=rRzOAAAAMAAJ&dq=oolong+chinese-american+restaurants&pg=PA253 |journal=American Cookery |volume=XXIV |issue=4 |pages= |doi= |access-date=December 16, 2024 }}