Varieties of Tea
Oolong Tea Sources
Green tea (Simplified Chinese: 绿茶; Traditional Chinese: 綠茶; Pinyin: lǜ chá) is a "true" tea (i.e. Camellia sinensis) that has undergone minimal oxidation during processing. Green tea is popular in China , Japan and Taiwan and recently has become more popular in the West, which traditionally drank black tea (a "true" tea made from leaves more heavily oxidized than the white, green, and oolong varieties).
Oolong (Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese type of tea somewhere in between green and black in oxidation, ranging from 10% to 70% oxidation. In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qingcha (青茶, literally: blue-green tea). It has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it does not have the stridently grassy vegetal notes that typify green tea. It is commonly brewed to be strong and bitter, yet leaving a faintly sweet aftertaste. Oolong tea leaves are often processed and rolled into long curly leaves or into ball-like form similar to gunpowder tea.
- Master Lam Kam Cheun et al (2002). The way of tea. Gaia Books. ISBN 1-85675-143-0.
Food & Drink :: Tea
History | Introduction | Tea Cultures | Hong Kong Style Milk Tea | Literature- "Tea Classics" | Varieties of Tea