Wu Long - Oolong Tea
 Oolong (black dragon) also known as Wulong, is a traditional Chinese tea which belongs somewhere between green tea and back tea in oxidation.
Oolong has a taste more simliar to green tea but does not have that grassy taste which is an attribute of green tea.
The most famous and expensive oolong teas are produced in the Wuyi Mountains of Fujian Province and in the central mountains of Taiwan.
Oolong tea leaves go throug a process of rolling into longer twisty leaves or into a ball type form. You will commonly find yourself drinking oolong tea when dining in Chinese restaurants.
Processing of Oolong
- Wilting - process of moisture removal by sun or air drying
- Yaoquing - process of creating more contact surface for oxidation by bruising the edges of the tea leaf.
- Rouquing - Tumbling or rubbing of the tea leave to prepare for the next stage.
- Shaquing - This process is to stop from further oxidation, the leave are then dried in a large pan over heat and stirred
- Cooling
- Drying - removing the excess moisture
- Grading
- Packaging
The information on this website is for general information purposes only. The information provided at www.TeaWild.com should not be used for diagnosing or treating any health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.
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