Oolong is a type of tea that is partially fermented, giving it a unique flavor profile that falls between black and green tea.
Oolong tea originated in China during the Ming Dynasty.
It gained popularity during the Qing Dynasty, where it was heavily traded to Europe and other regions.
Oolong tea production spread to Taiwan in the 1800s, which now produces some of the most highly regarded oolong teas in the world.
Green tea is unfermented, giving it a lighter, more delicate flavor.
Black tea is fully fermented, resulting in a stronger, more robust flavor.
Pu-erh tea is aged and fermented, giving it a deep, earthy flavor that ranges from mild to intense.
A highly regarded oolong tea from China, characterized by its floral fragrance and sweet taste.
A Taiwanese oolong tea with a roasted, nutty flavor and a smooth texture.
A famous oolong tea from the Wuyi Mountains in China, known for its complex flavor profile and mineral-rich soil.
Oolong tea is a partially fermented tea with a flavor profile that falls between black and green tea.
Oolong tea is made by withering the tea leaves, then partially fermenting them to achieve the desired flavor profile.
Oolong tea has been linked to improving heart health, boosting metabolism, and reducing the risk of chronic diseases like diabetes and cancer.
Yes, oolong tea contains caffeine, but typically less than black tea.
Generally, oolong tea is steeped in hot water for 2-5 minutes, depending on the variety and personal preference.