乌龙茶：英文

中国茶对于中国人来说，已经不仅仅是一种饮品，经过几千年的传承，茶已经演变成为具有浓郁中国风情的文化。品饮中国茶，即是体味中国文化。本系列图书图文并茂地介绍了茶与茶具、烹茶技艺、普洱茶、绿茶和乌龙茶，介绍中国名茶的基础知识，并回答与茶与茶具有关的一些常识性问题，引导外国读者认识中国茶，具有很强的实用性和可操作性。

Part 1　An Introduction to Oolong Tea
　Chinese Tea Classification and Oolong Tea
　North Fujian Oolong
　South Fujian Oolong
　Guangdong Oolong
　Ginseng Oolong
Part 2　olong Tea Manufacturing
　Picking
　Frying
　Rolling
　Drying
Part 3　olong Tea Making
　Oolong Tea and Gongfu Tea
　Water Is the Mother of Tea
　Oolong Tea Set–the Smaller the Better
　The Four Key Points in Making Oolong Tea
　Tea Ceremony
　Tea Etiquette
Part 4　Appreciation of OolongTea and Others
　Appreciation of Oolong Tea
　Health and Beauty in Oolong Tea
　The Preservation of Oolong Tea
Part 5　Study Tea Art and BecomTea Specialist
　Let’s Learn Tea Art
　Where to Learn Tea Art
　What Is Involved in Tea Art Training
　How to Obtain Tea Specialist Certificate Assessment
Appendix

IV. Reprocessed Oolong TeaReprocessed Oolong tea, such as Dahua Oolong and Guihua Oolong, is made by reprocessing the final product Oolong with gardenia (Dahua, literally “big flower”), osmanthus (Xiaohua, literally “small fl ower”), etc., that is, adding the fragrance of fl owers to middle and low grade Oolong.This process originated in Anxi, where they used two kinds of flowers, gardenia (Dahua) and osmanthus (Xiaohua). Gardenia are big and white, with a strong scent. They bloom 10 to 20 days after the spring tea picking. The fl owers bloom for a month; the fi rst twenty days producing the best fl owers. Osmanthus, including thunbergii (the best), latifolius and aurantiacus, has small golden fl owers, rich in fragrance. They bloom in late September, lasting only six to eight days, the early fl owers having richer fragrance.The raw materials are middle- and low-grade tea, called “rough tea.” Rough tea must be thoroughly dried and re-dried—the drier tea absorbs better fl ower fragrance.The quality of fl owers determines the quality of the Oolong Flower Tea. Dahua must not be plucked during rain because it will increase the moisture and damage the fragrance. After picking, the blossoms must be trimmed and withered immediately to reduce moisture for fragrance. Xiaohua blossoms are processed after sun-drying and trimming.Flower tea manufacturing is the process of tea leaves absorbing fl ower fragrance, during which the rough tea and fl owers are mixed by piling tea leaves interlayered with fl owers. The pile is usually 50 cm high, but may vary according to the temperature. The ratio between the rough tea and fl owers is 10:4 for Dahua and 10:3 for Xiaohua (may vary according to fl ower quality and demand).Stir the pile two to three times and lower the temperature. The process is completed when the flowers turn brown, at which time the tea should be separated with flowers and dried immediately to prevent from going bad. Xiaohua Oolong is usually dried before being separated from fl owers.After drying and airing, the tea and flowers should be blended again. (Unlike jasmine tea, Oolong is drinkable right away.) Reprocessing is completed. The usual ratio between fl owers and tea is 4:96.Ginseng OolongGinseng Oolong is a special kind of Reprocessed Oolong, made by processing tea leaves with ginseng leaves or crushed ginseng, together with some other ingredients. Good quality Ginseng Oolong has medical functions.TipsIt is not diffi cult to judge the quality: During infusion, the brewed leaves spread—the quicker the better. Much of the Ginseng Oolong in the market is made from aged tea, so great care is needed when purchasing.