Tea – Oolong Resource
Oolong tea might sound new to you but it has been around for centuries. Learn more.
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Teas of the World: “Black Oolong” Teas
To some of us the term “black oolong” can be a bit of a puzzle. We know black teas as one thing and oolong teas as another. Time to take a closer look. First, we here in North America and much of Europe know black tea as a fully oxidized tea where the dry leaves… Continue reading
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Teas of the World: TTES Teas
Tea in Taiwan is serious business, so much so that they are constantly working on developing new cultivars of Camellia Sinensis (the tea plant) that will yield certain characteristics for both the grower and the imbiber. The results are usually sold with a TTES number on them, for example, “TTES No. 18.” But what is… Continue reading
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Oolong Tea – from Wuji to Alishan
Oolong Tea Origins and History: From China to the World Exploring the world of oolong teas Oolong tea, known for its wide range of flavors and styles, occupies a unique position in the tea world. With oxidation levels ranging roughly from 10% to 85%, it sits between green and black tea—offering remarkable diversity. But where… Continue reading
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Tea in the Movies — “Three Strangers”
Being a bit of a movie buff, I enjoy watching classic black-and-white films. Recently, I came across an unexpected tea connection in one of them. The film Three Strangers includes a subtle reference that tea enthusiasts may recognize right away. The Movie Connection The story follows three strangers brought together by a woman for a… Continue reading
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Oolong Tea: Broadest Segment, Smallest Market Share
Oolong tea (Wu Long, Chinese: 乌龙, meaning “Black Dragon”) occupies a unique place between green and black tea. Unlike green tea (unoxidized) or black tea (fully oxidized), oolong tea is partially oxidized, with levels ranging from very light to quite heavy. Examples include lightly oxidized teas like Pouchong oolong and more developed varieties like Ti… Continue reading
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Bragger’s Tea
One of the stranger types of tea I’ve written about was poo poo puerh, a curious variety also known as grain moth tea, chong cha or worm tea, among other things. Not to be indelicate about it, but it’s a tea that’s made by feeding grain moths with puerh tea, then harvesting the excrement and… Continue reading
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The Mystery of Pouchong
For some tea drinkers, pouchong tea holds no mystery. They know exactly what it is and have likely enjoyed it many times before. If that’s you, you might not need this article. I was not one of those people—at least, not at first. The first time I encountered pouchong loose leaf tea on a menu,… Continue reading
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This Tea Is Bugging Me or The Secret of Oriental Beauty Oolong
Does your tea bug you? It would if it’s Oriental Beauty Oolong, one of the most exotic teas and a bit of a rarity, with only about 20 kilograms of leaves processed per hectare. But it might not be so exotic without some insects getting into the act. Those little buggers chomp their way into… Continue reading
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What is High Mountain Oolong?
For many years now I’ve seen the term “high mountain oolong” being bandied about, but I never really gave it much thought. Until recently, when I started to wonder exactly what that meant. Obviously, since I’m not completely dense (that’s my story and I’m sticking with it), I can pretty much deduce, based on the… Continue reading
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Some Popular Taiwanese Oolong Cultivars
The more I look into the details of tea, the more complex it is. My recent foray deep into the “jungle” of information about oolong cultivars revealed even more complexity. There is quite a variety of oolongs made from an array of cultivars of the tea plant Camellia Sinensis. So much for that outsider’s image… Continue reading
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