OOLONG TEA

 

Oolong (pronounced Wu-Long) means “black snake” or “black dragon.” Legend has it that a tea farmer in China was so frightened by the sight of a black snake that he fled, leaving behind his freshly picked tea leaves. When he returned a few days later, the leaves had turned dark due to natural oxidation. Out of curiosity, he poured hot water over the leaves and was astonished to find that they made a delicious drink. Oolong tea was originally grown from a variety of Camellia Sinensis in southeastern China, in the Wuyi Mountains. In China, it is called Qing Cha (blue-green tea) and is highly valued in traditional Chinese medicine for its thirst-quenching, calming, and digestive properties. We find a wide variety of teas among them. The location, the plant, the regional style of processing, such as wilting, bruising, rolling, and heating, determine the color, taste, and effect of the tea. Perhaps one can compare the Oolong farmer to a boutique winemaker, because his skill, craftsmanship, and intuition must be of outstanding quality to be able to offer these treasures. This applies not only to Chinese Oolong farmers but also to tea farmers from Taiwan. Lightly fermented Oolongs often have a very floral scent and a flowery taste. Medium fermented Oolongs often show fruity notes, and heavily fermented Oolongs enrich us with a taste palette of fruity-floral and honey-like finish.

Classic Oolong is cultivated and processed in Taiwan (Formosa) and in mountainous regions in Southeast China (in the provinces of Fujian and Guangdong). Meanwhile, Oolong is also grown in Japan, India, and Thailand.