Is Dahongpao oolong tea? what are the points for attention in brewing oolong tea among the six varieties of oolong tea?

Oolong tea is a kind of partially oxidized Chinese tea, which is darker than green tea but lighter than black tea. The oxidation degree of different oolong teas ranges from 8% to 85%.

This gives the tea a unique flavor. Some oolong teas are sweet and fruity with honey aromas, while others are green and fresh, while others are thick and woody with baking aromas.

How to brew oolong tea

Although there are some differences in brewing methods among different varieties of tea, these differences are far less than those of green tea. I will give general wine-making instructions here; for a detailed description of each variety, please refer to the individual tea pages listed below.

Generally speaking, about 2 teaspoons of tea are needed for every 8 ounces of water. The water temperature should be between 90 ℃ and 95 ℃, and the soaking time should be between 2 minutes and 3 minutes.

The number and time given are somewhat conservative; use them as rough guidance. If you find that the tea is too weak, you can add more tea or try to extend the soaking time. Raising the temperature of the water will make the tea more astringent.

These teas are best brewed in small containers made of ceramic or clay. The ideal ceramic ware is the traditional cover bowl.

The advantage of covering the bowl is that it can be easily used to brew most Chinese tea, whether oolong tea, green tea, white tea or black tea.

Traditional Chinese purple sand teapots are made of purple sand and vary in shape and size.

Oolong tea varieties

Although you will find a variety of teas from many countries, this site only focuses on the most famous and highest quality teas from China and Taiwan.

Dahongpao: "famous Chinese tea" and "one of the four tea trees"; the most expensive tea on the world market; sweet aroma with forest flavor, fruity with musk wine, no bitterness

Tieguanyin: slightly oxidized to make complex tea; fruity aromas with berry aromas

Narcissus oolong tea: dark brown after brewing, with peach honey flavor and slightly mineral flavor; cheaper varieties are common in Chinese restaurants.

Single-clump oolong tea: famous for imitating the taste and aroma of various fruits and flowers; it is difficult to brew correctly and easily bitter

Puchong Oolong Tea: the variety with the lightest taste and the strongest floral aroma; the taste is rich and mild, with floral and melon aromas

Alishan oolong tea: grows on high mountains; slightly sweet, but complex taste with hints of fruits and flowers; yellowish color with a hint of orchid