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(o͞o′lông′, -lŏng′)
A dark Chinese tea that has been partially oxidized before drying.

[Chinese (Mandarin) wūlóng(chá), black dragon (tea) (or a kindred source in another variety of Chinese ) : , crow, black (in reference to the color of the crow) (from Middle Chinese ʔuə̆) + lóng, dragon; see longan.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


a kind of dark tea, grown in China, that is partly fermented before being dried
[C19: from Chinese wu lung, from wu black + lung dragon]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(ˈuˌlɔŋ, -ˌlɒŋ)

a brown or amber tea grown in China and Taiwan and partially fermented before being dried.
[1850–55; < Chinese wúlóng literally, black dragon, or < a cognate dial. form]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.oolong - Chinese tea leaves that have been partially fermented before being dried
tea leaf, tea - dried leaves of the tea shrub; used to make tea; "the store shelves held many different kinds of tea"; "they threw the tea into Boston harbor"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
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HJC was founded in 2008 and is run by CEO Yang Wenbiao, who originates from Chaozhou City, near Kanton (Guangzhou), which is famous for its highly fragrant Phoenix Mountain Wulong tea and for having developed the basic rules for the iconic Gongfucha brewing ways.
It has been proven that the daily intake of Wulong tea enhances fat metabolism and therefore controls obesity." I can't help but wonder why we haven't all been force-fed it over the years.
Starting the break down with green tea, the most important category with about two thirds of the 2013 output, followed by wulong tea, with about 12 percent, and black tea with 10.5 percent.
Barbie and her friend sipped organic, Osmanthus-scented Wulong tea from Taiwan, prepared by the Gong Fu Cha method.
* Akesson's chocolate (75 percent Criollo cocoa content) with a North Fujian Wulong tea, a Wuyi Shan Rou Gui.
One never ever adds milk or sugar to a cup of Wulong tea. The Wulong lovers will brew them in a clay tea pot, which will become impregnated with the tea's fragrance in the course of the steepings.
During the Japanese Colonial Period, which lasted from 1895 to 1945, tea growing was further expanded and concentrated on the current plant varieties, all belonging to the Wulong tea family.
If this is the case, then one of the major impacts of ths shift to the domestic market has been the switch to Wulong tea, the traditional and favored drink of the Taiwanese.
However, Taiwan again faces stiff competition from the mainland to retain its share of the Japanese market in Wulong tea. [Table 1 to 2 Omitted] [Figure 1 Omitted]
Wulong tea is an acquired taste, but one well worth acquiring.
With the ongoing trend for premiumisation and specialty and terroir teas that developed with China's return to the market in the 1990s, all tea-producing countries have started to explore the best means to join the party: the black tea producers compete for the best green, white and wulong teas, while the green tea producers explore the making of fine black teas.
Many producing countries have begun investing in specialty teas, and now consumers can buy white teas from Kenya, Sri Lanka and from Indonesia, and green teas and wulong teas from India.