Oolong tea is one of the traditional teas of China which has a unique way of production. It is preliminarily withered under the sun for an ample period of time and then is sent for oxidization. Half-fermented, processed by both green tea and black tea techniques, Oolong (Wu Long) tea boasts green tea's fragrance and black tea's taste. Carefully picked and processed, Oolong teas of China (called Qing Cha literally Blue Tea in China) tea-making process represents a standard widely used in making other teas.
Modern tea studies commonly classify Oolong tea into Fujian Oolong (North Fujian Oolong and South Fujian Oolong), Guangdong Oolong and Taiwan Oolong, according to their place of origin. More than 300 years' development has led to several kinds of Oolong teas, China, and the unique flavor and taste attract more and more Oolong fans. Tea connoisseurs have found Oolong tea very tasty and like to regularly consume it. Oolong teas are very much similar to Chai teas which makes it a profound reason for the flavor-burst aspect of the tea.
Unlike other tea varieties, Oolong teas, China retain their optimum characteristics like the muscatel scent and unique flavor and are very famous due to their natural sweet taste and smooth finish. Its refreshing aroma swings the mood and always provides with an intense floral aroma which remarkably sets a unique peachy flavor. The most advantageous factor of Oolong tea of China is its oxidation period which is half of the time for black tea.
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