The word oolong comes from Chinese, and literally translates to ‘black dragon’ in English. Like many other types of tea, oolong teas originated in China. The traditional Chinese processing methods for oolong were exported to other countries – especially Taiwan – by Chinese travellers.
Some of the most famous Chinese oolongs include Ti Kuan Yin (Murchie’s carries a light, fragrant Ti Kuan Yin, a roasted Ti Kuan Yin, and Hairy Crab – which is similar to Ti Kuan Yin but comes from a nearby province) and Da Hong Pao or Big Red Robe, which is a highly prized and very expensive oolong. Murchie’s Ginseng Oolong is also from China.
Taiwan – previously known as Formosa (which means Beautiful) – is famous for oolongs such as Oriental Beauty and Dong Ding.
Oolongs Teas are unique due to processing. They are semi-fermented and fall between un-fermented green tea and fermented black tea in intensity. The leaves are formed into one of two 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 of the two.
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