From Simple English Wikipedia, the free encyclopedia

Oolong ( /ˈlʊŋ/; simplified Chinese: 乌龙; traditional Chinese: 烏龍 (wūlóng, "black dragon") is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun.[1]

Oolong is especially popular in south China.[2]

The creation 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 black tea.[3]

References[change | change source]

  1. Zhongguo Chajing pp. 222–234, 271–282, 419–412,chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.
  2. 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".
  3. Donaldson, Babette (1 January 2014). The Everything Healthy Tea Book: Discover the Healing Benefits of Tea. F+W Media. ISBN 9781440574597. Archived from the original on 29 June 2016. Retrieved 31 July 2020.