Origin of oolongChinese dialect, dialectal form of wulung, literally , black dragon
A dark Chinese tea that has been partially fermented before drying.
Origin of oolongChinese (Mandarin) wūlóng(chá) black dragon (tea) ( or a kindred source in another variety of Chinese ) wū crow, black (in reference to the color of the crow) ( from Middle Chinese &qnodot;u&schwabreve; ) lóng dragon ; see longan .
1850s. From Mandarin çƒé¾ / ä¹Œé¾™ (wÅ«lÃ³ng), from çƒ / ä¹Œ (wÅ«, “black") + ä¹Œ / é¾™ (lÃ³ng, “dragon")
- Where black and oolong teas go through withering, rolling, oxidizing, drying, and sorting, green and white teas are not oxidized, or fermented, as part of processing.
- Oolong teas are less processed than black tea and more processed than green tea, however this type is not available in the Four O'clock brand.
- Green teas as well as white, oolong, and black teas are all created using the same plant and applying different processing or growing methods.
- Camellia sinensis, or tea plant, can be processed a number of ways to create different varieties of tea, like black, oolong, green or white.
- Black, green, oolong, white and herbal teas are available infused with many different flavors.