China Oolong Tea

Oolong is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of fermentation can range from 8% to 85%,depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.

Oolong is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of fermentation can range from 8% to 85%,depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.

In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally "blue-green tea").The taste of oolong ranges hugely amongst various subvarieties.It 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. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.

Different varieties of oolong are processed differently, but the leaves are 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.

The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning "black dragon tea".

Fújiàn province

 
Iron Goddess Guanyin Tiě Guānyīn or Ti Kuan Yin (鐵觀音)
in Chinese, this is a tea from Anxi in South Fujian. It is very famous as a 'Chinese famous tea' and very popular.

Golden Cassia Huángjīn Guì (黄金桂）
or Golden Osmanthus is another tea from the Anxi area of Fujian Province. It resembles Tiě Guānyīn with a very fragrant flavor.
Ti Kuan Yin, which in Chinese means “Iron Goddess.” There was once a poor farmer who was devout and dedicated to maintaining the temple of Kuan Yin, the goddess of mercy. One day, to reward him for his loyalty and commitment to her, she told him that the key to his future was outside the temple. Outside he found a scrungy old bush, which he nursed to a flourishing bloom of greenish leaves. These leaves, of course, are the same as those in my teapot cup.

 Guangdong province
Single Bush Dān Cōng (单枞)
A family of stripe-style oolong teas from Guangdong Province. The doppelganger 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 name dan cong is often misinterpreted as meaning the tea is all picked from a single bush, grove, or clone. This is not correct. Dan cong is a botanical term that refers to the morphology of the tea plant. Most tea bushes emerge from the ground as a cluster of branches, however, the uncommon dan cong variety emerges as a single trunk that branches off higher up the stem.

Dong Ding oolong, Dòngdǐng (凍頂)
The name means Frozen Summit or Ice Peak. Dong Ding is a mountain in Nantou County, Central Taiwan. This is a tightly rolled tea with a light, distinctive fragrance.
Oriental Beauty, Dōngfāng Měirén chá (東方美人茶)
The name means Oriental Beauty. Also known as White Tip Oolong Bai Hao Oolong. This tea is tippy (the leaves frequently have white or golden tips), with natural fruity aromas, a bright red appearance and a sweet taste.
Alishan oolong, Ālǐshān chá (阿里山茶)
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 1,000 to 1,400 metres. 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 a golden yellow tea which has a unique fruity aroma.
Lishan oolong, Líshān (梨山)
Grown in the north-central region of Taiwan, this tea is very similar in appearance to Alishan teas, and is often considered to be one of the best teas from Taiwan. It is grown at an elevation above 1,000 metres, with Dayuling, Lishan, and Fusou being the best known regions and teas of Lishan.
Pouchong, (Bāozhǒng chá) (包種茶)
Also romanized as Bāozhǒng, the lightest and most floral oolong[citation needed], with unrolled leaves of a light green to brown color. Originally grown in Fujian it is now widely cultivated and produced in Pinglin Township near Taipei, Taiwan.

Brewing

A small tea pot brewing charcoal fire oolongGenerally, 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.[14] High quality oolong can be brewed several times from the same leaves and, unlike other teas, it improves with rebrewing: it is common to brew the same leaves three to five times, the third or fourth steeping usually being considered the best.

A widely-used ceremonial method of brewing oolongs in Taiwan and China is called gongfucha. This method uses a small brewing 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.