It's All About Tea — oolong

Chinese vs. Taiwanese oolong. This is a tricky topic. And for the most part, it will depend on the specific type of oolong. Of course, oolong originated in China, but the growing conditions and skills of the farmers' skills allowed Taiwanese oolong to quickly catch up to China’s quality within a couple of centuries. (Read more)

Phoenix Dan Cong – Fenghuang Dancong (凤凰单枞) – is one of China's most celebrated oolong teas, grown in the Phoenix Mountains of Guangdong province. What makes it unique: each named variety is propagated from a single mother tree, with its own distinct aroma – from gardenia and honey orchid to almond and osmanthus. (Read more)

Oolong (meaning "Black Dragon"), also known as Qingcha (Dark Green Tea), is a partially oxidized tea whose taste and aroma range between green and black tea.

Fujian province has been a center of Chinese tea culture for over a thousand years, and it is here that oolong, as a distinct style of tea, is believed to have first emerged during the late Ming to early Qing dynasties (17th century), as tea makers began experimenting with partial oxidation of the leaf. (Read more)

Duck Shit Oolong (鸭屎香 – Ya Shi Xiang) – is one of the most fragrant oolongs in the world: honey-sweet, gardenia-floral, and named by a farmer trying to protect his prized tea trees from thieves. This is the story behind the name, the tea, and what makes Phoenix Dan Cong so special. (Read more)

There are six main types of tea: White, Green, Yellow, Oolong, Black (Red) and Pu-erh.

All six derive from the same plant. What accounts for their many differences are the length of time it takes for the tea leaves to become oxidized and the processing style, which can include such methods as roasting, steaming, pan-firing and aging. (Read more)