Talk:Oolong

message: I find the line "It is among the most popular types of teas served in typical Chinese restaurants" particularly disturbing. Firstly there is no such thing as "typical" Chinese restaurants; this is a rather stereotyping way of understanding the world and especially in a subject matter that is so heavily related to the culture of the Chinese people. Secondly, many types of teas are served and not served in any Chinese restaurants. In reality, most teas served in any restaurants are only of mediocre quality at best. The two most popular tea served in restaurants are actually low grade jasmine scented green tea and puerh tea that may or may not be produced in Yunnan. This line is therefore replaced by the historic reference of the beginning of popularity of oolong.
Bill Ukers (talk) 14:41, 14 December 2010 (UTC)
replies: text: It's just an alternative transliteration of Tiě Guān Yīn, the spelling used in the article. I've changed it to match now. --Oolong 18:39, 2 May 2007 (UTC)

text: Quality tea from Wuyi usually has that appearance, but it can be rolled; for example Huang Guanyin tea from Wuyi can be either rolled into tight balls or thread like. South Fujian teas can also be thread like as not all are rolled. Guangdong Oolong teas are also thread like. --Iateasquirrel 02:33, 21 December 2005 (UTC)
replies: text:  I've added 'or ball-like', because obviously being thread-like is not a distinguishing feature - although I have now met several Oolongs which do fit the description. Not sure about the line, in any case - it could still describe many Chinese red teas, no? --Oolong 11:05, 10 October 2006 (UTC)

text: This is probably an irrelevant fact hence it probably has numerous answers... certainly it is claimed that true Da Hong Pao tea of which a few hundred grammes are produced (numerous sources, google it) is unavailiable for everyone but a few very very very wealthy people. Incidentally Wuyi teas in general are not overwhelmingly expensive, not cheap, but not expensive. It would probably be rather hard to make a really expensive tea it has to have some kind of special repuation? :) --Iateasquirrel 04:32, 21 December 2005 (UTC)

text: I concur that Jasmine is the default tea served in Chinese restaurants.  I live in the US but I found that it's been true in my travels to China & Hong Kong as well. --71.136.4.22 18:45, 11 November 2005 (UTC)
replies: text: Thanks. I've now weakened that statement to 'is commonly served...' - although this still isn't true in my experience, I suppose it wouldn't have been included in the first place if there weren't some truth to it? --Oolong 11:05, 10 October 2006 (UTC)
thread_title: Assorted topics

message: Image:Oolongtea11a.jpg|Image:Oolongtea11a.jpg
Image:Oolongtea13a.jpg |Image:Oolongtea13a.jpg
Image:Oolongtea1a.jpg|Image:Oolongtea1a.jpg
: These are, to be honest, not a good representation of quality Oolong tea. We really need some better ones! --Iateasquirrel 23:14, 5 December 2005 (UTC)
replies: text:  I hope that universally we can agree these images are not a good representation, hence I've replaced their occurances on Oolong with images of better quality tea. Is this correct? --Iateasquirrel 04:32, 21 December 2005 (UTC)
thread_title:  Images available 

message: I'm no oolong expert, but two varieties I drink and really enjoy aren't listed here and I'd add them myself but I don't know the appropriate categorization of them.  One is A Li Shan from Taiwan.  The other is Ti Kuan Yin ("Iron Goddess of Mercy"?).  They're both quite flowery, but unique unto themselves.  Just thought I'd share this, so if anyone can tell me more about them or if they'd be suitable additions to the article here, let me know. --Ds13 20:08, 6 October 2005 (UTC)
replies: text: I've heard of, and had some Ti Kuan Yin. Pretty good. --Maru (talk) 04:42, 7 October 2005 (UTC)
replies: text: It is listed as Tiě Guān Yīn (鐵觀音), although I see Ti Kuan Yin far more frequently. I wonder if the latter spelling would be worth mentioning here for this reason, even if the one being used is 'more correct'? --Oolong 11:21, 7 October 2005 (UTC)
replies: text: Possibly a pipe or redirect would be best. Use the common name, send to the right name. --Maru (talk) 18:04, 7 October 2005 (UTC)
replies: text:  I am not so sure, since 'more correct' in terms of personal experience, I think just pipe the Ti Kuan Yin to Tieguanyin, dont know. Any ideas? I've added a few good pictures to the Da Hong Pao tea and Rou Gui articles and I have many more I can add, its just a matter of time taking the pictures. Also Ds13 it would be nice to have some pictures of the different varities, both spring and autumn, I have some of Huang Guan Yin I can take but its not technically a Tie Guan Yin. --Iateasquirrel 23:12, 5 December 2005 (UTC)
replies: text:  I've added 'or Ti Kuan Yin' after the Tiě Guān Yīn spelling. --Oolong 11:05, 10 October 2006 (UTC)

text: I am going to start merging.  Let me know if you think I'm going about this the wrong way.  Alexwoods 20:52, 18 June 2007 (UTC)

text: *There is something wrong about the Varieties. The Oolong can be mainly calssified to four types: Northern Fujian Oolong, Southern Fujian Oolong, Guangdong Oolong, Taiwan Oolong.
#The Northern Oolong includes Da Hong Pao,Rou Gui,Shui Jin Gui,Shui Xian,Tie Luo Han,Bai Ji Guan,Wu Yi Rock tea is the total name of above.
#The Southern Oolong includes Tie Guan Yin,Sechung,Huang Jin Gui,Mao Xie,Qi Lan,Ba Xian tea,Fo Shou etc. Anxi County is the main place of Southern Oolong.
#The Guangdong Oolong includes Phoenix Dan Cong,Phoenix Shui Xian,Lingtou Dan Cong.
#The Taiwan Oolong includes Oriental Beauty,Ali Shan Oolong,Dong Ding Oolong,Bao Zhong,Jin Xuan,Si Ji Chuan etc.
Please give more suggestions.Jazzihong22 (talk) 10:02, 9 January 2009 (UTC)
thread_title:  Varieties 

message: The term "oolong" means "black dragon" or "black snake" in Chinese
The characters literally mean Crow-Dragon tea.  The etymology common in Japan is that Oolong tea leaves are black like a crow and twisted like a dragon, hence Crow-Dragon Tea ... this is also the etymology mentioned on the Japanese wikipedia page.  But the Chinese page has an etymology nearly identical to one of the ones in the article: "In one legend, the owner of a tea plantation was scared away from his drying tea leaves by the appearance of a 乌龙; when he cautiously returned several days later, the leaves had been oxidized by the sun and gave a delightful brew" Does anyone with a better knowledge of Chinese culture or language than me know what exactly 乌龙 refers to?  Is this indeed some kind of snake?  Or a mythical dragon? CES 02:38, 5 December 2005 (UTC)
replies: text: It's a good question - I'm very curious. I have changed 'snake' in the text to 'serpent' for now, since this is more-or-less correct either way. I have also added '(or more literally "raven dragon")' after 'The term "oolong" means "black dragon"' - I understand that raven is no less correct here than crow, and is traditionally used in English to refer to black hair, etc., so it matches what seems to be the intended meaning more closely. --Oolong 11:05, 10 October 2006 (UTC)
replies: text: Hi Oolong - I reverted your change of 'raven' to 'black'.  I didn't notice before doing so that this had already been subject to some discussion, so sorry about that.  I think that 'wu' does exactly mean black, going on my copy of the Xiandai Hanyu Cidian, which defines 乌 as 黑.  If you want to put in a note that says something like "'wu' also means raven" or something about the poetic quality of the name, I think that would be more appropriate than "more literally".  Alexwoods 19:04, 4 May 2007 (UTC)
thread_title:  Meaning of Oolong 

message: Until a few days ago there were no references ... that there now are is good, except some of them lead to all chinese sites or the chinese language part of multi language sites. Could this be corrected? :) Abtract 23:19, 10 December 2006 (UTC)
replies: text: IMO chinese language sites are counterproductive as they send the reader on a wild goose chase; I am going to remove them unless you would like to? :) Abtract 08:36, 11 December 2006 (UTC)
replies: text: I dunno, it's a source of information for the creation of the article so it should be included. Whether the reader gets sent on a wild goose chase depends ultimately on their language abilities or... well... intelligence. If you really really really (really) want to remove them, put them in as a hidden comment, but I don't think removal or hiding it for that matter is a good thing. Info is info. Sjschen 09:40, 11 December 2006 (UTC)
replies: text: Sorry but surely the proportion of users (even intelligent ones) of the English WP who read chinese is fairly small? I am going to remove them to avoid frustrating the vast majority of users. Abtract 09:48, 11 December 2006 (UTC)

text: Please do not remove the Chinese-language links from the External links section; they are of relevance and have been carefully selected by expert editors working here.  Chinese-language sites are often infinitely superior in the quality and quantity of the information they supply in contrast to English-language sources on Chinese topics.  The text can be copied and pasted into Babelfish to provide a decent translation into English; we are in the Internet age after all.  Having both English and non-English sources can be a great asset, and is so in this case.  Badagnani 10:42, 11 December 2006 (UTC)
replies: text: Thanks for steering me to a policy I wasn't aware of; naturally I bow to it. However, I still humbly point out that these references are completely useless to at least 9 out of 10 users (probably 9,999 out of 10,000)... what are we going to do about that? Could English language versions or translations be cited (I note that one of the sites had an English version but the citation led to the chinese one)? No doubt the expert editors are working on it. :) Abtract 20:42, 11 December 2006 (UTC)
replies: text: No experts, just editors :) You do bring a good point regarding the use of foreign language sites and user friendliness, but such is the case with certain areas of knowledge in a culture or language, namely you may have to look elsewhere for the info. That being said, I may have just found a site that will meet your specs. Stay tuned. Sjschen 01:34, 12 December 2006 (UTC)

text: If you are wondering, the English version does not have the same info. Most often the Chinese sites develop the Chinese side and leaves the English side to stagnate. Sjschen 01:36, 12 December 2006 (UTC)
thread_title: References

message: What does 'tippy' mean in Dong Fang Mei Ren? or is it vandalism that crept in? Abtract 08:36, 11 December 2006 (UTC)
replies: text: Tippy is tea jargon for the leaf bud and a first or second leaf in a leaf tip "system". Will disambig later, or you can do that now ;) Sjschen 09:41, 11 December 2006 (UTC)
thread_title: Tippy

message: I changed ""blue tea"" to ""qingcha"".  The term "blue tea" is not in use in English and not a great translation, and I don't think we need to use a coinage translation for this term.  Aficionados do occaisonally use the Chinese term "qingcha" in English, and I think it's useful to have it in the article.  Alexwoods 20:09, 30 December 2006 (UTC)
thread_title: Translation Comments

message: Those truly in love with the ritual of oolong appreciate Taiwan's oolongs above all others. As Taiwan is a much wealthier part of the world than mainland China, it is affordable to make truly world-class teas. Most oolong from the mainland is loosely rolled if rolled at all (a sign of inferior tea); most of it is also brown. Taiwan's oolongs are generally green and tightly rolled (the higher the quality, the more tightly rolled and the more steeps it can take before the leaves unfurl fully and begin to lose their flavor). At first an oolong drinker is beguiled by the "holy", flowery nature of green oolongs. After a time, for everyday tea, the roasted varieties become more appealing. Oolongs, being oxidated part way between green and black tea, have caffeine which is still tightly bound up in the leaves (the process of oxidation has only been allowed to go on for a limited time so the caffeine in the leaves is not as fully rendered or readily assimilable by the body as with black tea). Therefore, unlike with black tea and coffee, one can drink oolong for extended periods and not feel frazzled at all. One Chinese author is quoted as saying that the key to his success is oolong tea. As far as the name "oolong", it does not mean "black dragon"; "oo" does not mean black, and "long", while being the same character as the one for dragon, does not mean dragon in this context. While living in Taiwan, I repeatedly asked tea sellers what oolong means; I was always told that it means nothing and is just the name of the tea. Fujian province in the mainland is the closest mainland province to Taiwan; the cultures and dialects of the two areas are quite similar. The tea traditions in both places are also similar. — Preceding unsigned comment added by 71.222.51.175 (talk) 12:13, January 2, 2007
:I am also a bit suspicious about the translation. I am ethnic Chinese and grew up speaking Cantonese, and the tone of "long" in "oolong" is not the same as the tone for dragon. In Cantonese, the word for "black" is nothing like "oo", it is more like "huh". However, it's possible that "oolong" as "black dragon" could be a cultural pun, in which case the translation could be valid but it should be pointed out that it is not literal. A more academic source would be preferable for verification. Ham Pastrami 06:48, 2 December 2007 (UTC)
thread_title: Taiwan

message: Add "* Support" or "* Oppose" or other opinion in the appropriate section followed by a brief explanation, then sign your opinion with ~~~~
====Support====
#Support as nominator.   —  AjaxSmack    05:28, 23 May 2007 (UTC)
thread_title: Survey

message: #Support as nominator.   —  AjaxSmack    05:28, 23 May 2007 (UTC)
thread_title: Support

message: #Oppose as unnecessary. It may be just what I happen to drink, but oolong, like Darjeeling, has been adopted into English, mostly without tea. Most of the OED's quotations are simple oolong- and one of the exceptions is from 1845. (No listing for Pu-erh.) Septentrionalis PMAnderson 19:00, 24 May 2007 (UTC)
thread_title: Oppose

message: The word "oolong" is a nonstandard transcription of the Mandarin pronunciation.  The w in Mandarin is silent.  The Min Nan pronunciation, while written with an "o", is pronounced "oh lee-ong", not "ooh long".  Alexwoods (talk) 17:34, 21 March 2008 (UTC)
thread_title: Name

message: I am going to rearrange this section into Wuyi cliff teas, baozhong / pouchong, Dancong, Tieguanyin (Anxi and n. Taiwan), Taiwanese high mountain tea.  Any comments?  Alexwoods (talk) 15:33, 25 March 2008 (UTC)
thread_title: Varieties

message: Are there any weight loss benefits from oolong teas?   Oolong teas have been purported to have such benefits, but the article does not mention this at all.   --74.179.96.76 (talk) 02:23, 16 June 2010 (UTC)
replies: text: We'd need a WP:MEDRS source to document any such benefits.  --Ronz (talk) 03:12, 16 June 2010 (UTC)
thread_title:  weight loss benefits? 

message: The first line of this article is a misleading statement about the nature of oolong. While it is true that oolong is not a thoroughly 'fermented' tea, it is not somewhere between green and black. This similar concept has been broadly used by the West to simplified the true nature of oolong, and Wikipedia should be a better quality reference to the fact. The horticulture requirements, production process and criteria are different. Any classroom textbook for tea production in even college level details the difference. A major reference like Wikipedia should not be making itself a ridicule by presenting such obvious mistake. I shall amend that immediately, with proper references in both English and Chinese.
Bill Ukers (talk) 16:36, 18 December 2010 (UTC)
thread_title:  Oolong is not simply between green and black 

message: I have taken out the original writing which stated that oolongs are processed in two styles with tealeaves rolled into long curly leaves or pressed into balls like gunpowder. This statement is entirely inaccurate. The appearance of the final tealeaves are form styles, which is only part of the processing. The second form style is not "balls like gunpowder" as the illustration for the article very well illustrated.
Bill Ukers (talk) 18:06, 18 December 2010 (UTC)
thread_title:  form style vs processing 

message: Article should focus on common English spelling for tea names, example: Wǔyí, we should call it Wuyi. icetea8 (talk) 04:04, 26 March 2011 (UTC)
thread_title: Spelling: article uses too much pinyin punctuation  

message: The link at the bottom that says "Vietnamese oolong" goes to https://en.wikipedia.org/wiki/History_of_tea#Vietnam but that section of the article has apparently been removed. There is exactly one reference to Vietnam in the whole article and it doesn't mention oolong.
Bharbort (talk) 17:39, 13 June 2021 (UTC)
thread_title:  pointing out a link to a section of an article no longer in existence 

message: — Assignment last updated by WZ2372 (talk) 08:35, 19 November 2022 (UTC)
thread_title: Wiki Education assignment: Research Process and Methodology - FA22 - Sect 201 - Thu

message: As mentioned on my talk page, the "possible origins" section currently says that there are three versions, lists two, and the referenced sources do not mention those. I think something needs to be done about it: either better sources, or maybe removal of that section, if there are no suitable sources. Defanor (talk) 14:23, 6 May 2024 (UTC)
thread_title:  Possible origins