Oolong | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Oolong


00:01:57 1 Possible origins
00:03:11 2 Varieties
00:03:20 2.1 Fujian
00:03:40 2.1.1 Wuyi Mountains
00:04:40 2.1.2 Anxi
00:05:02 2.2 Guangdong
00:05:44 2.3 Taiwan
00:09:19 2.4 Other varieties
00:09:41 3 Steeping (preparation of oolong tea)
00:10:42 4 Caffeine
00:11:01 5 See also



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SUMMARY
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Oolong ( ; Chinese: 烏龍) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under 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 oxidation, which varies according to the chosen duration of time before firing, can range from 8–85%, depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gongfu tea ceremony.
Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with complex aromas, all depending on the horticulture and style of production. Several types of oolong tea, including those produced in the Wuyi Mountains of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas. Different varieties of oolong are processed differently, but the leaves are usually 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.
The name oolong tea came into the English language from the Chinese name (simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóng chá), meaning "black dragon tea". In Chinese, oolong teas are also known as qingcha (Chinese: 青茶; pinyin: qīngchá) or "dark green teas".
The manufacture 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, but much more attention to timing and temperature is necessary.