There are hundreds of different types of this tea.
They grow in different places, from different tea plants and are processed in different ways.
Even up to today, it is still cultivated mainly in the southern Chinese provinces of Fujian and Guangdong, with Fujian
Province being the oldest and largest producer.
The Taiwanese or Formosa tea is also highly acclaimed.
They are not necessarily the highest quality (as many internet punters would claim), but has certainly shown themselves in recent decades to be the most innovative.
To summarise, here are the Famous Four that you shouldn't miss:
Oolong Tea Production In The Past?
Does anyone know how common it was for farmers growing Oolong tea from 1800-1900 to do all the processing on their farms "in house" so to speak. I am aware ...
Roast Oolong Tea At Home
My question: is it possible to roast one's own Tieguanyin or other oolong tea at home? I love to experiment with younger oolongs, but don't have an knowledge ...
Oolong Tea Processing Questions
Hello to Dear Julian Tai, thanks a lot for this educative news letter! I will be obliged if you kindly let me know the following, with reference to Oolong ...
Tea Oxidation - How to Tell?
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Reading about tea oxidation on your web page, I wonder what actually happens during oxidation, both chemically and taste wise.
Maybe you know?
I ...
Oolong Tea Grading - How Does It Work?
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I have read that crude oolong tea is assessed by taking into consideration the climate, soil quality etc but I have also heard that it can be classified ...
Tieguanyin Tea - Silver Medalist
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First a congratulation to both your Tieguanyin tea awards! A Merit award for your Champagne Goddess and then also a Silver Medal for the rare and exotic ...
How To Brew Oolong Tea
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Andrew shares his tip on how to brew oolong tea... I drink loose leafs for about 6 years and I've never had good results for my taste with using recommended ...
Storing Green Oolong Tea - Why It Is Harder
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Why greener oolong tea keeps fresh shorter. Storing them properly is important. Generally speaking, the less oxidised the tea, the more easily it loses ...