tie guan yin dust/oolong tea dust/tea/china tea/chinese tea

Detailed Product Description

Oolong is a traditional Chinese tea (Camellia sinensis) somewhere

between green and black in oxidation. It ranges from 10% to 70%

oxidation. It is among the most popular types of teas served in

typical Chinese restaurants.

In Chinese tea culture, semi-oxidised oolong teas are collectively

grouped as qngchá ( literally "clear tea"). Oolong has a taste

more akin to green tea than to black tea: it lacks the rosy, sweet

aroma of black tea but it likewise does not have the stridently

grassy vegetal notes that typify green tea. It is commonly brewed

to be strong, with the bitterness leaving a sweet aftertaste.

Several subvarieties of oolong, including those produced in the

Wuyi Mountains of northern Fujian and in the central mountains of

Taiwan, are among the most famous Chinese teas.

Oolong tea leaves are processed in two different ways. Some teas

are rolled into long curly leaves, while some are pressed into a

ball-like form similar to gunpowder tea. The former method of

processing is the older of the two.

The name oolong tea comes into the English language from the

Chinese name. The Chinese name means "black dragon tea".